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White chocolate and mint - Christmas dessert inspiration deluxe.

INGREDIENTS - Minted Milk

Qty Ingredients
100ml Milk
2 Teabags Discovery Collection Medley of Mint
  • Bring the milk to the boil.
  • Add the teabags and steep for 5 minutes.
  • Discard teabags.

INGREDIENTS - Swiss Roll

Qty Ingredients
4 Eggs
150g Caster Sugar
1 tbsp Oil
1 tbsp Minted Milk
110g Flour
1 tsp Baking Powder
¼ tsp Salt
  • Line a Swiss roll tin with greaseproof paper.
  • Beat the eggs and sugar till fluffy and thick - about 5 minutes.
  • The beater should leave a trail when ready.
  • Add the oil and milk and beat.
  • Mix in the remaining ingredients and pour into the
  • Swiss roll tin.
  • Ensure the batter is spread evenly then bake for 12-15 minutes.
  • Leave to cool then remove the greaseproof paper.

INGREDIENTS - White Chocolate Buttercream

Qty Ingredients
100ml Double Cream
1 Teabag Discovery Collection Medley of Mint
100g White Chocolate
150g Butter
250g Icing Sugar
¼ tsp Salt
½ tsp Peppermint Extract (Optional)
  • Add the teabag and cream to a saucepan and bring to the boil.
  • Gently simmer for  2 - 3 minutes and discard teabag.
  • Pour minty cream over the chocolate and stir until smooth.
  • Allow the mixture to cool down.
  • Beat the butter and icing sugar together until light and fluffy.
  • Add the salt, peppermint extract and the white chocolate ganache and beat till just combine.

INGREDIENTS - Meringue Mushrooms

Qty Ingredients
3 Egg Whites
180g Caster Sugar
1 tbsp Cocoa Powder (Optional)
  • Preheat the oven to 100C.
  • ​Whisk the egg whites till soft peaks form.
  • Gradually add the sugar and whisk until the mixture forms stiff peaks.
  • Place the mixture into a piping bag.
  • Dot corners of a baking tray with a bit of the meringue mixture and stick down greaseproof paper.
  • Cut a the tip off and pipe a small rounded bulb for the mushroom top and a meringue kiss for the base.
  • Bake in the oven for 1 hour, switch off and leave in the oven to cool down.
  • Once cool place the mushroom top on the meringue kiss and dust the top lightly with cocoa powder.

ASSEMBLE

Ingredients
Meringue Mushrooms
Edible Glitter
Red Sugar Pearls (Optional)
Green Leaf Sprinkles (Optional)
  • Drizzle the remaining mint milk over the sponge.
  • Spread 1/3 of the mixture onto a the cooled Swiss roll spreading to the edges.
  • Place the shorter side towards you and roll tightly.
  • Allow to firm in the fridge before covering the outer with the buttercream.
  • Make vertical strokes along the buttercream.
  • Decorate with meringue mushrooms and sugar pearls and sprinkles made to look like holly berries.
  • Dust with edible glitter.

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