Fig and saffron praline

Fig and saffron praline

Level:: Easy
Makes:: 108 Pralines

8.8 oz

cashew nuts
1.1 lb

dried figs

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

12.3 oz

sugar

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

2.1 oz

Raisins
2.1 oz

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

0.2 oz

powdered cardamom
0.1 oz

saffron threads