Recipe - Handkerchiefs With Spinach Garlic And Pecorino Cheese

FOR THE NUT CLUSTERS
75 g Hazelnuts
50 g Light brown sugar
1 tablespoon Water

FOR THE MINT CREAMS
1 Egg
A few drops of peppermint
essence
275 g Icing sugar

FOR THE COCONUT CREAMS
75 g Dessicated coconut
2 tablespoon Condensed milk; ( One half a
small tin)
150 g Icing sugar
A few drops of red food
colouring

TO DECORATE
100 g Plain chocolate
Petit four cases

1 Start by making the nut clusters. Place the sugar and water in a pan and
leave to melt over a low heat.

2 Add the hazelnuts and simmer for 12 minutes until the nuts turn golden.
Melt the chocolate in a pan over a low heat.

3 For the Mint Creams: Separate the egg and drop the white into a large
bowl. Sieve in the icing sugar and mix to a smooth mixture. Add the
peppermint essence to taste.

4 Spoon teaspoons of the nut mixture into six petit four cases. Leave to
cool. Turn the mint cream mixture out and roll into six balls approximately
2.5cm/1". Place into petit four cases.

5 For the Coconut Creams: In a bowl mix together the dessicated coconut
with the condensed milk, icing sugar and a few drops of red food colouring.
Roll the mixture into six 2.5cm/1" balls and place into petit four cases.

6 Spoon the melted chocolate into a greaseproof piping bag. Make a small
hole at the pointed end of the bag. Pipe your choice of chocolate design
over the peppermint and coconut creams and nut clusters. Transfer to the
serving plate.

Converted by MC_Buster.

Recipe by: Can't Cook Won't Cook

Converted by MM_Buster v2.0l.