2 tins Caramel Tin (397g) left in fridge overnight to chill
10ml Peppermint Essence
200g Peppermint Crisp or Cadbury's Peppermint Chocolate
4 packets Rich Tea Biscuits or Tennis Biscuits (if you can find them!)
2 Gelatine Leaves & cold water to soak them in.
35ml Hot Boiling water
1 tsp. Castor Sugar
METHOD:
1). Soak gelatine leaves in cold water until hydrated.
2). Squeeze out excess water from the leaves and dissolve in 35ml boiling water & castor sugar in a mixing bowl. Set aside to cool to room temperature.
3). Whip cream to stiff peak stage and place in the fridge.
4). Decant caramel into a mixing bowl, add the peppermint essence and mix through with a whisk. Place back in the fridge.
5). Break up the chocolate and blitz in pulses in the food processor to achieve a crumb texture, do not over blend as it will melt. This can also be done by grating the chocolate by hand.
6). To assemble: Mix the cream and caramel together and add 2/3 of the crumbed chocolate. Temper the gelatine with some of the whipped filling and fold into the full mixture
7). Place a layer of biscuits in the base of the glass dish and top with 1/3 of the mixture. Repeat twice more to end up with the whipped filling on the top layer of 3 layers.
8). Sprinkle with the remaining 1/3 of crumbed chocolate on top. Cover gently with cling film and set in the fridge overnight.
