makes
1
prep
15 minutes
cook
40 minutes
difficulty
Easy
makes
1
serves
preparation
15
minutes
cooking
40
minutes
difficulty
Easy
level
Ingredients
Crispy almonds
- 35 g caster (superfine) sugar
- 25 ml water
- 125 g slivered almonds
Salami
- 40 g pistachios
- 200 g good quality dark chocolate
- 38 ml fresh cream
- 180 ml condensed milk
- 68 g crispy almonds (recipe above)
- 60 g shortbread biscuits, chopped
- 25 g glace cherries, chopped
- icing (confectioners') sugar, for dusting
Refrigeration time: 3-4 hours
Instructions
1. To make the crispy almonds, preheat the oven to 160°C. Boil the sugar and water together in a small saucepan until all the sugar has dissolved.
2. Place the almonds in a bowl. Pour the sugar syrup over the almonds and mix together. Place the almonds onto a lined baking tray and place into the preheated oven. Roast for 15-18 minutes or until golden brown, turning the almonds every 5 minutes to ensure they roast evenly. Remove from the oven and leave at room temperature to cool.
3. To make the salami, preheat the oven to 160°C and roast the pistachios for 8-10 minutes. Remove the pistachios from the oven and set aside.
4. Melt the chocolate in a bowl until it is just half melted.
5. Boil the cream in a medium saucepan. Once boiled, immediately add in the condensed milk while still on the stove and stir gently with a spatula over low heat for one minute. Add in the chocolate and stir to combine, then remove from the heat.
6. Pour the mixture into a bowl and add in the pistachios, almonds, biscuits and cherries. Mix until combined.
7. Prepare a large piece of plastic wrap on your workbench. Place a sheet of baking paper on the bench and dust with icing sugar. Place the salami mixture onto the baking paper and roughly shape it into a log. Using the baking paper, lift the sides and roll it until you create an even salami shape. Keep it in the baking paper and place onto a sheet plastic wrap and wrap it up securely. Leave in the fridge for 3-4 hours to set.
8. Unwrap the log and roll in icing sugar. Slice to serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
