Almond & Cherry Florentines

COOKING METHOD

• 1 For the florentines, pre-heat oven to 180c/160c fan. Place the butter, cream, sugar, salt and honey into a pot and bring to boil. Reduce heat and simmer for 5 minutes. Remove from heat and stir in almonds, cherries and flour.
• 2 Drop spoonfuls of mixture (dividing it into twelve) onto a parchment-lined tray, leaving about 7cm between them to allow for spreading while they cook. Flatten them down slightly with a spoon. Place in oven for five to eight minutes until the edges are golden brown.
• 3 Reduce the heat to 160c/140c fan hot and continue cooking about 5 more minutes or until well browned. Remove from oven and reshape with a spatula if necessary.
• 4 Leave to cool until they firm up enough to lift off with a small spatula to finish cooling on a wire rack.
• 5 Melt each of the chocolates separately in a small bowl over simmering water. Take teaspoonfuls of chocolate and make a zig zag pattern on the florentines with it. Make six with dark chocolate and six with white chocolate. Allow to cool and harden.
• 6 Serve each scoop of ice cream with one dark chocolate and one white chocolate florentine.