Step-by-step

P E P P E R M I N T C R E A M P A R F A I T

Serves 14 freeze undecorated for up to 1 month Takes 55 mins plus 10 hrs freezing Cost per serve 43p

Short on time? Replace the chocolate crunch layer with another layer of mint thins.

vegetable oil, for greasing 160g condensed milk 2 x 270ml pots Elmlea double cream 1¼ tsp American peppermint extract green food colouring gel 60g dark chocolate, finely chopped 365g mint thins, 3 halved diagonally, the rest halved 5g fresh mint, leaves picked For the chocolate crunch 45g plain flour 45g caster sugar 25g cocoa 35g baking spread, melted

1 Lightly oil a sharp-edged 2ltr loaf tin and line with 2 layers of clingfilm crossed over each other, overhanging on all sides, pressing down carefully to smooth. Whisk together the condensed milk and 480ml Elmlea with an electric handheld whisk for 2-3 mins until soft peaks form, then whisk in the peppermint extract (see pic A, opposite). 2 Pour half the mixture into a separate bowl and use the green colouring to colour it to your desired green hue, then stir in 35g chopped chocolate (pic B). 3 Use a piping bag with a large round nozzle to pipe half of the green cream mixture in an even layer in the bottom of the tin (pic C). Cover completely with a layer of halved mint thins, trimming as needed to make an even layer with 1-2mm gaps between the thins (use halves around the edges and trimmed ones in the centre). Press down gently (pic D). Repeat with half the white cream mixture and more thins, then repeat with both colours and more thins, finishing with a white layer. Transfer, unwrapped, to the freezer. 4 Preheat the oven to gas 2, 150°C, fan 130°C. To make the chocolate crumb, blitz the dry ingredients in a food processor, then drizzle in the melted spread and blend until crumbs form. Arrange over a lined baking tray in a rough, even rectangle, then bake for 20 mins, stirring gently halfway through to break up any large chunks a little.

Leave to cool completely. Remove the parfait from the freezer and gently press over the chocolate crunch, then fold over the clingfilm and return to the freezer for at least 10 hrs, or ideally overnight. 5 When the parfait is completely frozen, microwave the remaining 25g chocolate for about 1½ mins, in 30-sec bursts, until just melted. 6 Working quickly, unwrap the cling film from the top of the parfait and cover with the serving plate. Carefully flip to turn out the parfait, then remove the tin and clingfilm (pic E). Drizzle the melted chocolate over the top, allowing it to drip down the sides. Immediately transfer to the freezer to set. 7 To serve, whip the remaining 60ml Elmlea until just stiff, then pipe rounds over the top of the hardened chocolate. Set the diagonally halved mint thins into the cream at angles to decorate, then top with fresh mint leaves (pic F).

Each serving contains

Energy Fat Saturates

Sugars Salt 1453kJ 347kcal 22g 13g 28g 0.1g 17% 32% 67% 31% 2%

of the reference intake. See page 117. Carbohydrate 32g Protein 4g Fibre 2g

U S E I T U P

C O N D E N S E D M I L K

Use the remaining condensed milk to make a smaller batch of our Microwave speculaas fudge, p37. A WHISKING TO SOFT PEAKS

Don’t overwhip the cream as it can split, but it’ll also be too light to freeze well and will become difficult to cut. It should be easily spooned and spread around the tin. B ADDING COLOUR

You can always add more colouring, but you can’t take it away, so add ¼ tsp at a time to be safe. Don’t add more than 2 tsp colouring or you risk splitting the cream.

C PIPING THE CREAM LAYERS

Using a piping bag will give you the cleanest look, but you can spoon in the mixtures if you don’t have one. As long as you really squeeze out each colour, you don’t need to clean or change the piping bag between colours. D ADDING THE MINT CHOCOLATE LAYERS

Very gently press the mint thins down into the cream, but not too hard or you might disturb the layers below.

E TIDYING UP

If you have big indentations in your parfait left from the clingfilm, run a warm palette knife around the sides to help neaten them up. F CUTTING AND SERVING

Cutting the parfait can be tricky. The best way is using a serrated knife in a gentle sawing motion.