Ingredients
10 oz. whipping cream
1 quantity Citrus Marshmallow Mixture
c. milk
1 tbsp. crème de menthe liqueur
1 tbsp. white crème de cacao liqueur
green food coloring
Sugar bugs or chocolate curls to decorate (see tips)
2 1/4 c. chocolate ripple cookies
4 1/2 oz. butter
Preparation
Step 1Spray a 10.5-inch fluted loose-based flan tin with oil.Step 2To make the base, combine the cookie crumbs and butter. Press into the base of the oiled tin, then refrigerate until firm. Whip the cream until firm peaks just form, then cover and refrigerate until required.Step 3Prepare the marshmallow mixture as instructed, dissolving the gelatin in the milk instead of water. Omit the orange zest and carefully fold in the liqueurs when the marshmallow is thick. Ensure you beat the marshmallow mixture until it has reached room temperature or you will melt the cream. Use a large spoon or spatula to gently fold the whipped cream and a few drops of food coloring into the marshmallow mixture.Step 4Remove the base from the fridge and carefully loosen it in the tin. Use a spatula to scrape the marshmallow mixture into the base and refrigerate for 1–2 hours, until set. Decorate with chocolate curls and serve with extra cream, if desired.
From: The Artisan Marshmallow © 2013 by Paige Couture Buy the book
