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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 12 Jess and Felix: Mint Slice with Macadamia Praline


Watch Jess and Felix in TV2's My Kitchen Rules

Prep: 30 mins

Cook: 45 mins

Serves: 8

 

Ingredients

Praline

  • 110g (1/2 cup) caster sugar
  • 1/3 cup chopped macadamia nuts, toasted

Base

  • Melted butter, to grease
  • 150g butter
  • 110g (1/2 cup) caster sugar
  • 185g (1 and 1/4 cup) plain flour
  • 2 tbs cocoa powder

Peppermint Cream

  • 2 tsp powdered gelatine, dissolved in 60ml (1/4 cup) hot water
  • 250ml (1 cup) thickened cream
  • 2 tsp peppermint extract
  • 1 and 1/2 tbs icing sugar mixture

Mousse

  • 2 eggs
  • 2 tbs caster sugar
  • 150g dark chocolate, melted
  • 150ml thickened cream

 

Method

  1. To make praline, line an oven tray with baking paper. Spread nuts on tray in a single layer.
  2. Stir sugar and 60ml (¼ cup) water in a medium heavy-based saucepan over medium heat, without boiling, until sugar dissolves. Use a wet pastry brush to brush down any stray sugar crystals on side of pan. Bring mixture to the boil. Boil for 7 minutes, without stirring, until golden. Carefully pour caramel over nuts on prepared tray. Cool until set, then break into pieces. Set aside.
  3. To make the base, preheat oven to 180C. Grease a 20cm x 30cm slice pan with melted butter and line with baking paper, extending over sides by 5cm.
  4. Using an electric mixer, beat butter and sugar (on medium-high speed) until pale and fluffy. Stir in combined sifted remaining ingredients. Spread mixture evenly into prepared pan. Prick all over with a fork.
  5. Bake 25 minutes. Remove from oven and set aside to cool.
  6. To make peppermint cream, using an electric mixer, beat all ingredients (on high speed) until firm peaks form. Spread cream on shortbread bread and refrigerate for 30 minutes or until firm.
  7. To make mousse, using an electric mixer, beat eggs and sugar (on medium-high speed) until thick and creamy. Stir in chocolate, then beat in cream until soft peaks form. Spread onto peppermint layer and refrigerate for 2 hours or until set.
  8. Cut into individual slices and place on serving plates. Serve with praline to the side.

 

Tips

  • If preferred, you could process the praline and sprinkle the crumbs over the mint slice.
  • This shortbread base would also be delicious served alone with coffee or tea.

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