Day 117 27 April – dessert cups

My daughter’s best friend’s parents happen to be good friends of ours. Two weeks ago she received news that her brother passed away. He was suffering from an infection which had left him in a vegetative state for over a year. She travelled back to her home town in Thailand soon after which left her husband to look after my daughter’s friend and her younger sister.

To give him a helping hand we invited them over for dinner tonight because from what I heard his speciality has been mince on rice 🙂 I prepared a vegetarian lasagne with chicken nibbles and fresh ciabatta bread to soak up the sauciness. The lasagne took a whole lot longer to prepare than the 1/2 hour I gave myself. The vegetable  sauce took the longest to boil down and thicken. But in all honesty, it was well worth it! All 4 children gobbled it down with my son (not a trusty veggie eater) exclaimed afterwards, “It wasn’t good, it was delicious”.

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For dessert I turned a traditional South African peppermint crisp tart into a dessert cup. A peppermint crisp tart is made from a South African chocolate called Peppermint Crisp which is roughly grated and then folded into a cream and caramel mixture. We use a coconut based biscuit called Tennis biscuits to form the biscuit base. You start off with a layer of biscuits, followed by the cream mixture. Repeat the layers until you have the required height/size you want. Top the tart or dessert cup off with left-over pieces of peppermint crisp chocolate. It needs to set in the fridge for at least an hour before serving. The dessert cups were reasonably large and after a filling dinner it was a bit overkill, so I would suggest serving these in small jars.

Peppermint Crisp dessert cups (serves 6)

500ml cream

1 tin Caramel Treat

3 Peppermint Crisp bars, roughly grated

1 1/2 packets of Tennis biscuits, crushed

6 small mason jars

Whisk cream until thickened. Add the Caramel Treat and gently whisk until the mixture is well combined and smooth. Add the grated peppermint crisp (but leave some for the garnish) to the mixture and fold in until well combined. Layer the mason jars, starting with the crushed biscuits and followed by the cream mixture. Repeat until the jars are filled to the top. Garnish with left-over peppermint crisp. Let it set in the fridge for 2-3 hours. Enjoy!

 

 

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