Syllabub
| 1 | Lime, zested |
| ½ cup | Ginger wine |
| 1 Tbsp | Brandy |
| 1 Tbsp | Icing sugar |
| 1 cup | Cream |
Florentines
| 100 g | Butter |
| ½ cup | Caster sugar |
| 2 Tbsp | Honey |
| ½ cup | Cream |
| 50 g | Mixed peel, finely chopped |
| 50 g | Glace cherries, finely chopped |
| 150 g | Almond flakes |
| 50 g | Plain flour |
| 200 g | Dark chocolate |
| 1 handful | Cherries, fresh |
Directions
- To make the syllabub, zest the lime and combine with the ginger wine, brandy and icing sugar in a bowl. Refrigerate overnight.
- The next day, add the mixture to the cream and whip. Serve chilled with the florentines and cherries.
- To make the florentines, melt the butter with the sugar and honey. Stir to dissolve then add the cream and boil for 2 minutes or until caramel coloured.
- Remove from the heat and stir in the peel, cherries, almonds and flour. Stir well and let cool.
- Preheat oven to 180C. Line two baking trays with baking paper. Spoon teaspoonfuls of the mixture on to the trays and flatten to create circles.
- Bake for 10 minutes, then remove and let cool. Transfer to wire racks.
- Melt the chocolate in a bowl over a saucepan of simmering water, then using a knife, spread the chocolate on the smooth side of each biscuit.
- You can make the traditional wavy lines with a fork before leaving to set. Store in an airtight container.