Grasshopper pie

Grasshopper pie

From
The Artisan Marshmallow
Serves
10
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
300ml thickened cream, plus extra to serve (optional)
1 quantity Citrus marshmallow roulade with chocolate ganache
80ml milk
1 tablespoon white crème de cacao liqueur
1 tablespoon crème de menthe liqueur
green food colouring
sugar bugs or chocolate curls, to decorate (see Notes)

Cookie base

Quantity Ingredient
250g chocolate ripple cookies, processed to crumbs
125g butter, melted

Method

  1. Spray a 26 cm fluted loose-based flan tin with oil.
  2. To make the base, combine the cookie crumbs and butter. Press into the base of the oiled tin, then refrigerate until firm. Whip the cream until firm peaks just form, then cover and refrigerate until required.
  3. Prepare the marshmallow mixture as instructed, dissolving the gelatine in the milk instead of water. Omit the orange zest and carefully fold in the liqueurs when the marshmallow is thick. Ensure you beat the marshmallow mixture until it has reached room temperature or you will melt the cream. Use a large spoon or spatula to gently fold the whipped cream and a few drops of food colouring into the marshmallow mixture.
  4. Remove the base from the fridge and carefully loosen it in the tin. Use a spatula to scrape the marshmallow mixture into the base and refrigerate for 1–2 hours, until set. Decorate with chocolate curls and serve with extra cream, if desired.

Notes

  • Sugar bugs are available from specialty cake decorating stores or online.
Tags:
The Artisan Marshmallow
marshmallow
confectionery
sweets
candy
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