Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 teaspoons | Cornflour |
| 15 fluid ounce | Single (light) cream |
| 6 ounces | Packet marshmallows |
| 2 ounces | Butter |
| 2 tablespoons | Golden syrup |
| 2 ounces | Drinking chocolate |
| 3 ounces | Rice breakfast cereal |
CRISPY CAKES
Method:
To make crispy cakes, put 60 petit fours cases on 2 baking sheets.
Place butter and syrup in a saucepan and stir over a low heat until melted. remove from heat and stir in drinking chocolate and rice cereal, mixing well until thoroughly coated. Using a teaspoon, spoon the mixture into petits fours cases and refrigerate until set.
To make marshmallow cream, in a saucepan, blend cornflour smoothly with a little cream, then stir in remainder and add marshmallows.
Cook over a gentle heat until mixture thickens and marshmallows melt, stirring all the time. Pour into a fondue pot. Serve hot with the crispy cakes.
(Serves 6-8)