Tropical Florentines

Name: Tropical Florentines
Ingredients: 2 oz glace ginger, finely chopped; 2 oz glace pineapple, finely chopped; 3 oz dried papaya, finely chopped; 3/4 cup desiccated coconut; 2 cups cornflakes, roughly crushed; 2/3 cup macadamia nuts, finely chopped; 3/4 cup condensed milk; 4 None passionfruits, pulp scooped out, strained, 1/3 cup juice reserved; 5 oz white chocolate

9 ingredients

3 steps

Ingredients

2 oz glace ginger, finely chopped
2 oz glace pineapple, finely chopped
3 oz dried papaya, finely chopped
3/4 cup desiccated coconut
2 cups cornflakes, roughly crushed
2/3 cup macadamia nuts, finely chopped
3/4 cup condensed milk
4 None passionfruits, pulp scooped out, strained, 1/3 cup juice reserved
5 oz white chocolate

Directions

1

Preheat oven to 350°F. Grease 2 baking trays and line with parchment paper.
2

In a bowl, combine ginger, pineapple, papaya, coconut, cornflakes, macadamia nuts, condensed milk and 2 tbsp passionfruit juice. Drop rounded tablespoonfuls of mixture about 2 inches apart on prepared trays. Press down slightly. Bake for 12 mins then let cool on trays.
3

Meanwhile, stir chocolate and remaining passionfruit juice in small, heatproof bowl set over a small saucepan of simmering water until smooth. Spread chocolate over flat side of each florentine and run a fork through it. Let set at room temperature.