Baking

Creme de menthe slice

CREME DE MENTHE SLICE
24
45M

Ingredients

Creme de menthe filling

Method

1.Grease a 19cm x 29cm lamington pan.
2.Combine biscuits and butter, press evenly into prepared pan, refrigerate 30 minutes.
3.To make filling. Sprinkle gelatine over water. Beat egg yolks and sugar in small bowl with electric mixer until thick and creamy. Place in saucepan, add gelatine mixture, stir constantly over heat without boiling until gelatine is dissolved and mixture slightly thickened. Remove from heat, stir in Creme de Menthe and milk, transfer to large bowl, refrigerate until partly set. In a separate bowl, beat egg whites until soft peaks form, gradually add extra sugar, beat until dissolved between each addition. Fold into gelatine mixture, then fold in whipped cream.
4.Pour Creme de Menthe mixture over base, refrigerate several hours or until firm. Sprinkle with peppermint bar.

We used plain un-iced Golliwog buscuits and an Aero peppermint chocolate bar in this recipe. Creme de Menthe is a mint- flavoured liqueur.

Note

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