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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Found in the May edition of Womens Weekly. These are apparently suitable to freeze & the chocolate mixture can be melted in the microwave if you prefer. Ingredients:
2/3 cup passion fruit pulp |
1/4 cup glace ginger, finely chopped |
1/2 cup glace pineapple, finely chopped |
1/2 cup dried papaya, finely chopped |
1 cup shredded coconut |
1 cup corn flakes, coarsely crushed |
1/2 cup macadamia nuts, finely chopped |
3/4 cup condensed milk |
1 cup white chocolate chips |
Directions:
1. Preheat oven to 180°C or 160°C (fan-forced).
2. Grease & line oven trays.
3. Strain the pasion fruit pulp - you'll need about 1/3 cup juice, discard seeds.
4. Combine ginger, pineapple, papaya, coconut, cornflakes, nuts, milk & 2 tbsp passionfruit juice.
5. Drop rounded tablespoonfuls of mixture about 5cm apart onto oven trays and press down slightly.
6. Bake for about 12 minutes. Cool on trays.
7. Combine chocolate with remaining passion fuit juice in a small heatproof bowl and stir over a small saucepan of simmering water until smooth.
8. Spread chocolate over flat side of each Florentine & wave the fork over the surface to make a wavy pattern.
9. Set at room temperature.
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