Creation by Hidde de Brabander, Dreams of Magnolia pâtisserie, The Hague, the Netherlands. 

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Ingredients

Preparation method

• Boil the sugar and glucose together to 145°C.
• Bring the juice, liquor and butter to the boil.
• Pour this over the sugar.
• Boil everything to 120°C.
• Pour it out onto a tray and leave to rest overnight.
• Cut into small strips and wrap in obulato to create an attractive looking toffee.

Serving suggestions

• As part of a dessert, e.g. with citrus fruit, chocolate or raspberries.
• As a friandise.

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