After-supper mint cream

This smooth syllabub is a twist on exemplary mint choc chip and an extraordinary approach to go through remaining chocolates

Ingredients

• 250g mascarpone
• 300ml double cream
• 2-3 tbsp caster sugar
• 2-3 tbsp cream sherry (we used Harvey's Bristol Cream)
• 200g thin after-dinner mints, plus 6 extra to serve

Method

Put the mascarpone, double cream, caster sugar and sherry in a bowl and whisk until thick enough to hold its shape. Break 200g of the after-dinner mints into small pieces, then beat these into the cream mixture. Spoon into tiny glasses or bowls and chill until needed. Add 1 more thin after-dinner mint to each dessert before serving.

Source: http://www.bbcgoodfood.com

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