10 Mar 2015 No Bake Sweet
Here, creamy pannacotta is used as a luxurious pie filling, in which chocolate and mint combine with a crunchy base to create a really interesting mix of tastes and textures. You can use a sandwich tin if you don’t have a pie tin but don’t expect the base to reach fully up the sides.
Oil the tin and line the base with parchment paper. For the pie crust, place the butter in a medium heatproof bowl and break in 6 After Eights. Either melt in the microwave in 30 second blasts, stirring between each go, or over a pan of simmering water, shallow enough that the water doesn’t touch the bowl. Remove from the heat and stir until smooth.
Blend the cookies in a food processor, or seal in a food bag and bash with a rolling pin, to fine crumbs. Stir into the melted butter and chocolate to coat evenly and tip into the tin. Using your hands, press it down evenly along the base and up the sides. Cover with cling film and chill for 15 minutes until firm.
For the filling, soak the gelatine in a small bowl with enough cold water to cover, for 5-10 minutes until softened. Slowly bring the cream, milk and sugar to the boil in a medium saucepan, stirring occasionally, then remove from the heat. Stir in the peppermint extract, followed by the food colouring, a tiny bit at a time, to give your desired shade. Squeezing off excess water, stir in the softened gelatine until dissolved. Leave to cool to room temperature. Once cool, pour into the firm pie case and chill for at least 3 hours, until set. This can be prepared up to 24 hours in advance.
Meanwhile, make mint sugar by mixing the sugar, peppermint extract and a tiny bit of food colouring in a small bowl. Set aside.
To serve, break 9 After Eights into a small bowl with 25ml of the cream and melt as before. Whisk the remaining cream in a large bowl to soft peaks. Dollop on top of the pie and drizzle with the melted After Eights. Break the remaining After Eights on top, scatter with the mint sugar and serve.
This recipe is from my book, No-Bake Baking, available worldwide in all good bookstores and on Amazon.
Photo © Donal Skehan
Sunflower oil, for the tin
75g unsalted butter
6 After Eight mint chocolates
2 x 154g packs Chocolate Creme Oreo cookies
4 gelatine leaves
375ml double cream
375ml whole milk
100g caster sugar
1⁄4 tsp peppermint extract
Green food colouring
1 tsp granulated sugar
1 small drop peppermint extract
Green food colouring
12 After Eight mint chocolates
175ml double cream
18cm pie tin or round sandwich tin