Fig and saffron praline

Fig and saffron praline

ingredients preparation
  • 250g
    cashew nuts
  • 500g
    dried figs

Boil figs until soft. Blanch cashew nuts. Blend both in a Robot-Coupe® Blixer. 

  • 350g

Add. Cook mixture until it reaches 107ºC (225°F). The mixture should be dry and sticky. 

  • 60g
  • 60g
    dried apricots

Chop finely and add. Spread over a 30 cm x 40 cm wooden sheet frame. Leave to cool. 

Cut into 2.5 cm x 2.5 cm squares with a guitar cutter and enrobe with dark chocolate Callebaut® Select 811NV

  • 5g
    powdered cardamom
  • 2g
    saffron threads

Sprinkle on top.

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