peppermint crisp panna cottas

peppermint crisp panna cottas

These easy peppermint crisp panna cottas take the flavour of the all-time favourite tart and turn it into an elegant dinner party dessert.

  • 20 mins + setting
  • 8
  • Easy

INGREDIENTS

  • 10ml granulated gelatine
  • 15ml water
  • 500ml cream and/or milk
  • 360g tin mint flavoured caramel treat
  • 180ml tennis biscuits, crushed
  • 2 x 49g peppermint crisp chocolates, crushed
  • mint leaves, to garnish

METHOD

  1. Combine the gelatine and water and set aside for about 5 minutes to bloom. Heat the cream/milk and caramel on medium to just below boiling point. Remove from heat. Add the gelatine and stir until dissolved.
  2. Carefully divide the panna cotta mixture between the glasses. Refrigerate for about 2 hours until set. Top with the biscuits, peppermint crisp and mint before serving.

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART

Sponsored by Spekko and IMBO for the dinner a day newsletter series. 

Magazine issue date: July, 2018


Top

Send this to a friend