Peppermint Creams | Roving Haggis
🏴 PEPPERMINT CREAMS 🏴
After I posted my Scottish Macaroons, so many of you were asking for Peppermint creams. Many recipes you will find use egg whites, but I find that the potato method really is the best for this type of fondant confection. Gluten free, egg free and easily made vegan, these peppermint creams really taste magic. A perfect sweet nibble or edible gift, they are sure to be a crowd pleaser.
Makes 18 patties
50g warm baked potato flesh
400g icing sugar
Quarter tsp peppermint essence (to taste)
A couple small drops of green food colour
Cold water (only if required)
100g Dark and 50g milk chocolate
Mint aero or any mint chocolate bar fridge cold
Bake potato and remove flesh. I rice it into a bowl then beat for a smooth finish. Weigh out 50g and place in a stand mixer with the paddle attachment. Add 400g of icing sugar, a quarter tsp peppermint essence and a couple tiny drops of green food colour. Start mixing until it all comes together. If it looks a bit dry add a little water, if it’s too wet add more icing sugar. You should be able to press it together between your fingers to the consistency of pastry dough. Tip on to a silicone mat or baking paper and press and roll together. It should be soft, smooth and pliable and not falling apart. Roll into a log and cut into equal discs. Using a cookie cutter, birl the discs around to make neat circles. Refrigerate while you melt the chocolate.
Place dark and milk chocolate in to bowl and microwave in till melted. Blitz your mint chocolate bars to a crumb and place in a bowl. Taking each peppermint patty, dip half into chocolate then into the minty chocolate crumb. Place on baking paper then set in fridge.
#peppermint #sweet #scotland #easyrecipe #fyp
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