INGREDIENTS

(serves four) 

For the custards
100ml milk
100ml double cream
80g caster sugar
30g coffee beans
1/2 vanilla pod, split
2 egg yolks
50g Valrhona couverture (55%), melted
1tbs walnut liqueur

For the florentines
125g candied peel, chopped
750g flaked almonds
6tbs flour, heaped and sifted
250g sugar
170g honey
170g cream
60g unsalted butter
Tempered couverture

To serve
100ml double cream
30ml walnut liqueur

METHOD

Put the milk, cream, sugar, coffee beans and vanilla in a pan and boil. Infuse for four minutes and strain through muslin. Whisk in the yolks, melted chocolate and liqueur. Pour into custard pots and bake in a bain-marie at 160ºC until set. Cool, but serve at room temperature.

Line a baking sheet with silicone paper. Cover with a thin layer of peel and almonds. Sprinkle flour on top. Boil sugar, honey, cream and butter to 116ºC. Pour over the nuts and fruit while boiling. Transfer to a 175ºC oven and bake for 8-10 minutes until bubbling.

Slide the sheet of silicone on to a work surface. Cover the mixture with another sheet and roll out as finely as possible. Cool. Turn upside down and remove paper. Coat florentines with tempered couverture and allow to set.

Whip the cream and liqueur. Spoon a generous amount into each pot and decorate with broken florentine shards.

Michael Carroll