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Peppermint creams
I’ve made these peppermint creams in small heart shapes to send to your
valentine, but you can do these at any time of the year and change the
shape to match the occasion. You can also omit the peppermint flavouring
and use perhaps orange or rose flavouring.
• 1 large egg white
• 1/2 lemon, juice only
• 1 tsp peppermint flavouring
• 425g icing sugar, plus extra
for dusting
• 200g dark chocolate
• A handful of freeze dried
raspberry or strawberry pieces
to decorate.
Ingredients
Method
1 Whisk the eggwhite in a bowl (using an electric whisk
if you have one) until it forms stiff peaks.
2 Slowly whisk in the lemon juice, peppermint
flavouring and the icing sugar until it forms a stiff
paste. If it is too wet still add a bit more icing sugar.
Have a taste and this stage and make sure they are
minty enough for your taste, add more if not.
3 Liberally dust your work surface and roll out the
mixture thinly.
4 Use a 3cm heart (or whatever shape you wish) cookie
cutter to cut out the mixture, place the hearts on
a baking tray and chill in the fridge for a couple of
hours.
5 Melt your chocolate in a heatproof bowl set over a
pan of simmering water (make sure your bowl base
doesn’t touch the water) 6. Use a fork to dip the
peppermint creams in the chocolate, shake them
slightly over the bowl of chocolate to make sure you
get any excess chocolate off.
7 Set aside on a baking tray, sprinkle a few of the freeze
dried fruit pieces over the top of each cream and chill
until set.
14
FEBRUARY 2016