I will have to test out your recipe, when my mum made it it was always perfect, me? Not sure why, but it was never as good. She also added alcohol, sweet sherry, a bit down market from your addition.
I’m not of Italian origin but have always felt that was surely a mistake, because when I first went to Italy something immediately struck a chord deep within. I love everything Italian, have always thought it’s the only other country where I could live if I couldn’t live in Australia.
But … when I tried a piece of panforte? As some Aussies say, Yeah, nah. Not my thing. Just one little piece altered my centre of gravity.
Looking at the photo of the pieces Terry cut for you both to have after the restaurant review, I may have to change my attitude. Your hedgehog glistened, so it might be a little lighter, a little more moist, a little more digestible.
Thank you, Jill. I always look forward to spending Thursdays with you.
Ciao, Dawn! You are right, this is very different to panforte, much lighter, less dense, easier to crunch through with your teeth - although you'll still need a good knife to cut it into wedges or squares. Panforte is designed to last; this is designed to be eaten!
Omg!! Thank you again, Jill! I'm not a big fan of sweet stuff but you had me at the mention of an Oz version of panforte (being Italian of origin)! How do you come up with a new fabulous thing every week?? But please don't stop x
That's so funny! I had no idea at all this week, until I was chatting to my mother about her old chocolate slice, and she suggested I do hedgehog, to which I immediately said "I can't do hedgehog! Hedgehog is hedgehog!". Then I thought about the sort of hedgehog I would like to eat, and twenty minutes later rang her back and said "I'm doing hedgehog."
Hi Jill this looked so delicious I had to try it. I don’t do desserts or sweets, so!
I used your proportions but put fewer biscuits in and tamped it down too much but the biggest issue was that the brown sugar didn’t dissolve? The result was quite crystalline in nature, advice please?
I also thought adding marshmallows might make a rocky road version, what do you think?
Hi, thanks for checking in. You need to get the sugar dissolved when you heat it in the pan, or it will stay crystalline throughout, there being no further cooking. So just stay with it, use a wooden spoon, keep stirring over gentle heat, and take it off the heat when it's quite smooth and no longer granular. I use a soft brown sugar from the supermarket. Also - go Rocky Road, great idea!
I will have to test out your recipe, when my mum made it it was always perfect, me? Not sure why, but it was never as good. She also added alcohol, sweet sherry, a bit down market from your addition.
Ooh now you’ve done it. How deliciously decadent. And clearly permission to experiment … no wonder we adore you! ❤️
I’m not of Italian origin but have always felt that was surely a mistake, because when I first went to Italy something immediately struck a chord deep within. I love everything Italian, have always thought it’s the only other country where I could live if I couldn’t live in Australia.
But … when I tried a piece of panforte? As some Aussies say, Yeah, nah. Not my thing. Just one little piece altered my centre of gravity.
Looking at the photo of the pieces Terry cut for you both to have after the restaurant review, I may have to change my attitude. Your hedgehog glistened, so it might be a little lighter, a little more moist, a little more digestible.
Thank you, Jill. I always look forward to spending Thursdays with you.
Dawn
Ciao, Dawn! You are right, this is very different to panforte, much lighter, less dense, easier to crunch through with your teeth - although you'll still need a good knife to cut it into wedges or squares. Panforte is designed to last; this is designed to be eaten!
Omg!! Thank you again, Jill! I'm not a big fan of sweet stuff but you had me at the mention of an Oz version of panforte (being Italian of origin)! How do you come up with a new fabulous thing every week?? But please don't stop x
That's so funny! I had no idea at all this week, until I was chatting to my mother about her old chocolate slice, and she suggested I do hedgehog, to which I immediately said "I can't do hedgehog! Hedgehog is hedgehog!". Then I thought about the sort of hedgehog I would like to eat, and twenty minutes later rang her back and said "I'm doing hedgehog."
😂 Well, thank goodness for mothers with great ideas too!
Hi Jill this looked so delicious I had to try it. I don’t do desserts or sweets, so!
I used your proportions but put fewer biscuits in and tamped it down too much but the biggest issue was that the brown sugar didn’t dissolve? The result was quite crystalline in nature, advice please?
I also thought adding marshmallows might make a rocky road version, what do you think?
Hi, thanks for checking in. You need to get the sugar dissolved when you heat it in the pan, or it will stay crystalline throughout, there being no further cooking. So just stay with it, use a wooden spoon, keep stirring over gentle heat, and take it off the heat when it's quite smooth and no longer granular. I use a soft brown sugar from the supermarket. Also - go Rocky Road, great idea!