Peppermint crisp tart parfait
|1/2||condensed milk — tin|
|250 ml||cream — fresh, for whipping|
|100 g||dark chocolate — chopped|
|500 g||yoghurt — plain|
|385 g||Caramel Treat — tinned|
|1||tennis biscuits — packet|
|2 tsp||Robertson's peppermint essence|
Drain the yoghurt overnight by lining a wire mesh strainer with cheesecloth and place it over a bowl. Put the yoghurt into the lined strainer, cover and leave in the fridge overnight to drain.
Whip the condensed milk, cream and essence together until just soft peaks form – be careful not to over whip. Fold in the chopped chocolate and freeze for at least 6 hours.
Place the tennis biscuits in a plastic bag and finely crush/bash with a rolling pin to look like sand. Pack the crumbs on a baking tray and bake for an 45 minutes at 120 degrees C to dry.
Remove the ice cream from the freezer to soften a bit.
Soften the caramel treat with a whisk to make sure it is not lumpy and mix with the drained yoghurt.
Spoon a layer of the biscuit sand into the glasses.
Top with some of the caramel/yoghurt mix. Top again with biscuit sand and a bit of the grated chocolate. Top with another layer of the caramel/yoghurt mix.
Place a scoop of ice cream on top.
Garnish with the rest of the grated chocolate and serve.
Reprinted with permission of HeinStirred.