Mango Lassi Florentines with Cardamom
Prep. Time:
30 minutes
Baking Time:
12 minutes per batch
Total Time:
1 hour 30 minutes
Serves:
24-30 florentines
Mark L created this dish for Great British Bake Off Season 11. The creative mango lassi concept captured Indian drink flavors through cardamom, mango, and white chocolate. Paul Hollywood praised the "good snap" texture, while judges noted improvements needed in nut size, fruit quantity, and chocolate balance.
Ingredients
Instructions
PREPARE THE FLORENTINES:
1. Preheat oven to 350°F. Line two large baking sheets with silicone baking mats or parchment paper.
2. Chop macadamia nuts into roughly 1/4-inch pieces.
3. Dice dried mango finely into small pieces.
MAKE THE CARAMEL BASE:
4. In a medium saucepan, combine butter, brown sugar, honey, and heavy cream.
5. Bring to a boil over medium heat, stirring constantly.
6. Once boiling, remove from heat immediately.
7. Stir in cardamom and salt.
8. Add chopped macadamia nuts, sliced almonds, diced mango, and flour. Stir until everything is well coated and combined.
SHAPE AND BAKE:
9. Drop heaping tablespoons of mixture onto prepared baking sheets, spacing them at least 3 inches apart (they will spread significantly).
10. Using the back of a spoon or your fingers (dipped in water), gently press and spread each mound into a 2-inch circle.
11. Bake for 10-12 minutes until the florentines are bubbling and golden brown around the edges.
12. Remove from oven and let cool on the baking sheet for 2-3 minutes.
13. While still slightly warm and pliable, use a round cookie cutter to neaten the edges if desired (optional for a cleaner look).
14. Let cool completely on the baking sheet before removing. They should have a "good snap" when cooled.
TEMPER OR MELT THE WHITE CHOCOLATE:
15. For simple melting: Place white chocolate in a heatproof bowl over simmering water. Stir until smooth and melted.
16. For proper tempering (optional, for better snap and shine): Melt 6 oz chocolate to 110°F, remove from heat, add remaining 2 oz, stir until melted and temperature drops to 82-84°F.
DECORATE:
17. Once florentines are completely cool, flip them over so the flat bottom side is facing up.
18. Spread a thin layer of white chocolate on the bottom of each florentine using an offset spatula, OR drizzle white chocolate in thin waves across the top for a less dominant chocolate presence.
19. Before chocolate sets, use a fork to create the characteristic wavy lines - drag the fork through the chocolate in a wave pattern.
20. If desired, sprinkle with crushed dried rose petals or finely chopped pistachios for extra mango lassi inspiration.
21. Let chocolate set completely at room temperature, about 30 minutes.
