Crème De Menthe
A few drops of green food dye
Preheat the oven to 180°C. Place the biscuits in a food processor and process until fine crumbs. Add the melted butter and continue. Place six 10x4cm round mould on a flat baking sheet. Pack the biscuit crumbs into the base of each, letting some mixture come halfway up the sides. Bake in the oven for 5 minutes, then core completely. Add the crème de menthe and food colouring to the vanilla ice-cream mixture during the final heating or just before finished churning in ice-cream. Machine, (if using bought ice-cream, soften in the fridge for 15 minutes, then beat in the crème de menthe and food colouring). Fill moulds with the ice-cream and smooth the tops. Freeze until firm. Wash and dry the leaves thoroughly and brush the underside of the leaves with the chocolate. Refrigerate until hard. Peel away leaf and discard. To serve, carefully push the ice-cream cakes from the moulds onto serving plates and decorate them with the chocolate leaves. ~Jeanne Pascual December 02, 2007, at 04:11 PM This group is looking for authors. You can write the recipe here or simply add your link. |