Peppermint Crisp Delight

Serves: 4 - 6


Ingredients:

• 2 tins Nestlè Caramel Treat (380 g)
• 5 bars of Peppermint Crisp (49 g)
• 2 cups cream
• 1 vanilla pod, scraped
• 8 sugar cones
• 8 sheets baking paper, roughly A5 size

Method:

1. Place 1 tin of Caramel Treat in a bowl and paddle with a spatula until the caramel is smooth. Grate three of the Peppermint Crisp bars on a fine grater and break the other two bars into large chunks for garnish later.
2. With your mixer, whisk the cream and vanilla seeds until firm. Fold the cream into the softened Caramel Treat and fold through the grated Peppermint Crisp. Set the mixture aside.
3. Wrap the sugar cones in the paper to form a collar that protrudes roughly 5 cm above the cone. Secure it with tape. Place the other tin of Caramel treat in a pipping bag and pipe some into the bottom of each cone. Fill the cones with the Peppermint Crisp mixture so it sticks up above the cone. Place standing up in the freezer, preferably overnight.
4. When you are ready to serve, remove the collars and garnish with the Peppermint Crisp chunks. I've also served them with more Caramel Treat and Caramel Popcorn.

Tip: Cut holes in a upturned old ice cream container, to hold the cones over night in the freezer.

Credit: Bertus Basson, Homegrown, Page 14