Florentine

This is a dessert I’ve been making for several years now. Originally I made a terrine of almond milk and muscatel raisin semifreddo, chocolate sorbet, amaretto cream and topped it with a florentine biscuit, but here I’ve made a more free-formed version, and have incorporated shards of dried vanilla-flavoured milk skin. The classic flavour marriage of almond, chocolate and raisin work beautifull