| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 6 | Servings | ||
INGREDIENTS
| 6 | ts | Cornflour |
| 15 | fl | Single (light) cream |
| 6 | oz | Packet marshmallows |
| 2 | oz | Butter |
| 2 | tb | Golden syrup |
| 2 | oz | Drinking chocolate |
| 3 | oz | Rice breakfast cereal |
INSTRUCTIONS
CRISPY CAKES Method: To make crispy cakes, put 60 petit fours cases on 2 baking sheets. Place butter and syrup in a saucepan and stir over a low heat until melted. remove from heat and stir in drinking chocolate and rice cereal, mixing well until thoroughly coated. Using a teaspoon, spoon the mixture into petits fours cases and refrigerate until set. To make marshmallow cream, in a saucepan, blend cornflour smoothly with a little cream, then stir in remainder and add marshmallows. Cook over a gentle heat until mixture thickens and marshmallows melt, stirring all the time. Pour into a fondue pot. Serve hot with the crispy cakes. (Serves 6-8) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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