The Peppermint Cream Recipe
07/26/05 04:40 AM
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HL33
Reged: 06/12/05
Posts: 97
Loc: Essex, UK
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1 X Egg White
Peppermint Oil
Icing Sugar 350gms/500gms
Put the egg white into a bowl with approx 1tsp of peppermint oil beat until frothy, next sift in the icing sugar in roughly 50gm amounts beating in well before adding more, keep doing this until you get to the point where the mixture is still mixable with a spoon but fairly firm, taste it at this point if its not strong enough add more P, Oil & mix well, I like it strong & have added upto 30ml+ before it tastes right!! keep adding Icing sugar you have to need in the last amounts as it turns into a fondant icing once it has reached this point put it out on to a icing sugar dusted board & need it untill smooth adding more I,Sugar to stop it going sticky, you can now either roll it out & cut out shapes or roll into balls & slightly flatten both are quite time consumming so I tear off a golf ball sized lump & roll it out into a sausage shape about the thickness of your finger then have a sharp knife dusted with I,sugar & cut up into bite sized pieces, lay these out on greaseproof paper (baking parchment) & leave for a few hours to dry then turn them over to dry the other side, do not store in the fridge as this will turn them sticky, dust them with icing sugar & keep in an airy cupboard, I layer them in a bowl with greaseproof paper & just put a sheet of kitchen paper over them
Enjoy
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