Serves
6 – 8
pieces
Ingredients:
50g white sugar
2tbs water
100g runny honey
1 free range egg white
150g ground almonds
25g mixed peel
50g walnut halves (to decorate)
Method:
1. Put the sugar in a small pan with 2tbs water. Heat very gently, stirring,
until all the sugar has melted. Remove from the heat and add the honey,
stirring until the honey is incorporated.
2.
Whisk the egg white until it is stiff. Turn the honey mixture into
the processor
together with ¼ of
the egg white (you do not need the rest). Blend the mixture for 1 minute,
after which the mixture should
look almost white.
3.
Clean out the pan, and return the mixture to it. Cook over a high heat,
stirring
continually.
The mixture will look as though it is curdling – just
keep stirring! After around 1 – 2 minutes the mixture will go a
beige colour. Remove from the heat and add ground almonds and the mixed
peel. Stir until incorporated and has the consistency of fudge.
4.
Line a shallow, 20cm square baking tin with baking parchment. Turn
the mixture into
the tin. Make
sure that it is cool enough to handle,
then use your finger to flatten and form into a square. The mixture should
be about 1cm thick: it won’t take up the whole tin. Press walnut
halves firmly all over the surface, remembering that you will be cutting
between each one.
5. Cover with another sheet of baking parchment and leave to cool. Serve
cut into squares and put in petit four cases. Although this is lovely
eaten as soon as it is cold (about 2 hours), it is even nicer the next
day.
© The Vegetarian Society – (recipe
created by the Cordon Vert cookery school) www.vegsoc.org.
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