19 Mar Chocolate hot cross buns with almond brittle, white chocolate, Simonzola and maple syrup




Ingredients
- 6 Pack pre-made chocolate hot cross buns, sliced as thin as possible
- 1/2 cup castor sugar
- 50 ml water
- 5 ml lemon juice
- 100 grams Almonds, toasted
- 200 grams white chocolate
- 100 grams President Simonzola, sliced
- 100 ml Maple Syrup
Instructions
- Preheat your oven to 180 degrees Celsius and toast the sliced hot cross buns until slightly browned and crisp.
- Place the sugar, water and lemon juice in a saucepan and boil on a medium heat until it starts to caramelise.
- Pour onto prepared baking paper and sprinkle over the almonds. Let cool completely. Break into shards or chop into bite size pieces.
- Melt the white chocolate in the microwave in 30 second intervals until smooth.
- Pour onto prepared baking paper and spread thinly with a palet knife. Let cool and place in the fridge to harden. Break into shards.
- Arrange the toasted hot cross buns on a platter and top each piece with a slice of Simonzola, the almond brittle and white chocolate shards.
- Drizzle the maple syrup over everything and serve.