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Ingredientes
- 75 gm Hazelnuts
- 50 gm Light brown sugar
- 1 Tbsp. Water
- 1 x Egg A few drops of peppermint essence
- 275 gm Icing sugar
- 75 gm Dessicated coconut
- 2 Tbsp. Condensed lowfat milk, ( 1/2 a small tin)
- 150 gm Icing sugar A few drops of red food colouring
- 100 gm Plain chocolate Petit four cases
Direcciones
- 1 Start by making the nut clusters. Place the sugar and water in a pan and leave to heat over a low heat.
- 2 Add in the hazelnuts and simmer for 1-2 min till the nuts turn golden brown.
- Heat the chocolate in a pan over a low heat.
- 3 For the Mint Creams: Separate the egg and drop the white into a large bowl. Sieve in the icing sugar and mix to a smooth mix. Add in the peppermint essence to taste.
- 4 Spoon tsp. of the nut mix into six petit four cases. Leave to cold. Turn the mint cream mix out and roll into six balls approximately 2.5cm/1". Place into petit four cases.
- 5 For the Coconut Creams: In a bowl mix together the dessicated coconut with the condensed lowfat milk, icing sugar and a few drops of red food colouring.
- Roll the mix into six 2.5cm/1" balls and place into petit four cases.
- 6 Spoon the melted chocolate into a greaseproof piping bag. Make a small hole at the pointed end of the bag. Pipe your choice of chocolate design over the peppermint and coconut creams and nut clusters. Transfer to the serving plate.
