So when By and I celebrated our first year anniversary in Brighton we found The Biltong Hut and bought some Mint Romany Creams (they are South African biscuits for those of you who don't know). We munched them all..and then I saw an awesome recipe on the back of the box for this dessert but unfortunately had just eaten them all so had none to use as ingredients! So I cut out the recipe and kept it in my recipe file and on my recent trip to South Africa I remembered to stock up on some!
I decided to make it when Mel and Arne had come to visit for the weekend and everyone got involved and helped! Mel whipped the cream (as apparently she's the pro at that), By attacked the Romany's with a rolling pin and Arne..watched! so almost everyone helped!
Romany Minty Choc Fridge Tart:
Serves 9
From Romany Creams biscuit box
1 x 150g pack of marshmallows
1 cup (250ml) semi-skimmed milk
2 large slabs Peppermint Crisp chocolate
1 cup (250ml) whipping cream
1 x 200g pack Mint Choc Romany Creams biscuits, crushed
1 x Peppermint Crisp (to decorate)
Combine marshmallows and milk in a saucepan. Over low heat, stir until marshmallows have melted. Add Peppermint Crisp and stir until metled and mixture is smooth. Allow to cool.
Whip the cream and fold into the cooled chocolate mixture.
Roughly break the Romany's into quarters. Place into a dessert dish and pour the cooled chocolate mixture over the top. Tap dish softly to remove air bubbles. Place in the fridge to set.
Decorate with extra Peppermint Crisp if desired.
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