| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dessert | 4 | Servings | |
INGREDIENTS
| 2 1/2 | c | Single (light) cream |
| 1 | c | Icing (confectioner's) sugar |
| 6 | ts | Cornflour (cornstarch) |
| Peppermint essence; to taste | ||
| Mini chocolate cakes (use a simple chocolate sponge mixture and petit fours baking cases) |
INSTRUCTIONS
From: sharon@ecs.oxford.ac.uk (Sharon Curtis) Date: 27 Aug 1995 20:09:39 -0600 Put cream and sugar into a saucepan and heat gently until almost boiling. Blend cornflour smoothly with 1 tablespoon water, add to cream and continue to heat, stirring all the time until thickened. Add essence, to taste, then pour into a fondue pot and serve hot with mini chocolate cakes. (Serves 4) REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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