| 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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