Читать книгу The Hummingbird Bakery Cake Days: Recipes to make every day special - Tarek Malouf, Tarek Malouf - Страница 23

GRASSHOPPER PIE

An old American favourite: creamy, minty and chocolaty.

Serves 10–12

FOR THE BISCUIT BASE

250g (9oz) chocolate-flavoured biscuits or double-chocolate cookies

175g (6oz) unsalted butter, melted

FOR THE FILLING

180g (6½oz) large white marshmallows

180ml (6½fl oz) whole milk

¼ tsp peppermint essence

⅛ tsp green food colouring (such as Dr Oetker)

700ml (1 pint 4fl oz) double cream

Chocolate shavings, to decorate (optional)

One 23cm (9in) diameter

pie dish or loose-bottomed

tart tin

1. In a food processor with the blade attachment, blitz the chocolate biscuits into a fine crumb. Alternatively, place in a plastic bag, seal the bag shut and crush with a rolling pin. Pour the crumbs into a bowl and add the melted butter, mixing until all the crumbs are coated and can be squeezed together.

2. Tip the crumb mixture into the pie dish or tart tin, pressing it into the base and sides, then place in the fridge and leave for 30–40 minutes to set completely.

3. Meanwhile, make the filling. In a saucepan over a low heat, melt the marshmallows in the milk. Remove from the heat, then add the peppermint essence and food colouring and stir into the marshmallow mixture until it is evenly green in colour. Set aside to cool for 10–15 minutes.

4. Pour 300ml (10½fl oz) of the cream into a bowl and whip into soft peaks either by hand or using a hand-held electric whisk, then fold into the marshmallow mixture. Pour the filling into the chilled biscuit base and leave in the fridge for 1–2 hours to set completely.

5. Once set, whip the remaining cream and spoon on to the top of the pie. You can also sprinkle with chocolate shavings if you wish.