200 g gingernut
biscuits (cookies), crushed
75 g plain (semi-sweet)
75 g butter, melted
3 egg yolks
125 g caster (superfine) sugar
45 ml creme de menthe
10 ml powdered gelatin
A few drops of green food coloring
250 ml double
1 egg white
A few mint sprigs
3 square chocolate after-dinner mints, diagonally halved into
Mix the crushed biscuits with the melted
chocolate and butter. Press into a 23 cm/9 in flan dish (pie pan).
Chill until firm. Put the egg yolks and 100g of the sugar in a bowl
and whisk until thick and pale. Whisk in the Creme de Menthe until
thick. Sprinkle the gelatin over the water in a small bowl. Leave to
soften for 5 minutes, then stand the bowl in a pan of hot water and
stir until the gelatin has completely dissolved (or heat briefly in
the microwave). Stir into the egg yolk mixture with a few drops of
green food coloring. Whip the cream until peaking and fold about
two-thirds into the green mixture. Rim into the flan case (pie shell).
Chill until set.
Meanwhile, lightly beat the egg white
and brush over the mint sprigs, then dust with the remaining caster
sugar. Leave on a sheet of greaseproof (waxed) paper to dry. Just
before serving, decorate the top of the flan with the remaining
whipped cream, the chocolate triangles and the frosted mint sprigs.