Recipe - Peppermint Fondue

2 One half cup Single (light) cream
1 cup Icing (confectioner's) sugar
6 teaspoon Cornflour (cornstarch)
Peppermint essence; to taste
Mini chocolate cakes (use a
simple chocolate sponge
mixture and petit fours
baking cases)

From: sharon@ecs.oxford.ac.uk (Sharon Curtis)

Date: 27 Aug 1995 20:09:39 0600

Put cream and sugar into a saucepan and heat gently until almost boiling.
Blend cornflour smoothly with 1 tablespoon water, add to cream and continue
to heat, stirring all the time until thickened. Add essence, to taste, then
pour into a fondue pot and serve hot with mini chocolate cakes. (Serves 4)

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