Florentines with Berry Ice Cream
Decadent, crunchy, and irresistibly luscious, Florentines with Berry Ice Cream is the perfect dessert to elevate any occasion. These golden, almond-studded cookies are delicately crisp and coated with a glossy layer of melted dark chocolate, adding a luxurious touch. Paired with a creamy, homemade berry ice cream bursting with the tangy sweetness of fresh berries, this recipe is a true celebration of complementary textures and flavors. With just 45 minutes of prep time and straightforward steps, this dessert is as enjoyable to create as it is to indulge in. Whether you're hosting a dinner party or treating yourself to an elegant dessert, this combination of nutty, chocolate-kissed Florentines and velvety berry ice cream will delight your taste buds. Perfect for summer gatherings, special occasions, or as a sweet finish to any day, this recipe is sure to be a showstopper.
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Recipe Information
Ingredients
- 55 grams Unsalted butter
- 100 grams Granulated sugar
- 2 tablespoons Golden syrup
- 75 grams All-purpose flour
- 50 grams Almonds, finely chopped
- 50 grams Dried cranberries, finely chopped
- 100 grams Dark chocolate, melted
- 240 milliliters Heavy cream
- 150 grams Fresh or frozen mixed berries (e.g., raspberries, strawberries, blueberries)
- 70 grams Caster sugar
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a small saucepan over low heat, melt the butter, granulated sugar, and golden syrup together, stirring occasionally until smooth.
Remove the saucepan from heat and sift in the flour. Stir until combined.
Fold in the chopped almonds and dried cranberries.
Using a teaspoon, drop small dollops of the mixture onto the prepared baking sheets, leaving enough space between each dollop as they will spread during baking.
Bake for 8-10 minutes until the Florentines are golden brown and crisp at the edges. Allow them to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Once the Florentines are cool, spread a thin layer of melted dark chocolate on the flat side of each cookie. Let the chocolate set before serving.
To make the berry ice cream, combine the mixed berries and caster sugar in a saucepan over low heat. Cook gently for 5-7 minutes until the berries break down and release their juices.
Remove the saucepan from the heat and let the berry mixture cool completely. Blend the mixture until smooth, then strain through a fine-mesh sieve to remove the seeds.
In a mixing bowl, whip the heavy cream to soft peaks. Stir in the vanilla extract.
Gently fold the berry puree into the whipped cream until evenly combined.
Pour the mixture into an airtight container and freeze for at least 4 hours, or overnight, until set.
To serve, pair the crunchy Florentines with scoops of homemade berry ice cream for a delightful contrast of textures and flavors.
Nutrition Facts
Calories |
3325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.2 g | 237% | |
| Saturated Fat | 96.1 g | 480% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 146 mg | 6% | |
| Total Carbohydrate | 393.3 g | 143% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 301.7 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1212 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
