Pimp That Snack

Clarnico Mint Cream

by Thomas Tribe 5 photos Rated 86% 21 votes when voting closed

Ingredients

1 kg icing sugar – 1.20
100ml double cream – 0.40
2 egg whites – 0.80
Tissue paper – 1.50
Peppermint extract (10mls) – 0.60
Price – 4.50

Icing sugar, a tub of double cream, peppermint extract and a box of free-range eggs on a kitchen table

Method

How to keep your niece and nephew busy on a wet Saturday afternoon!

1. Separate 2 eggs and keep the whites (scramble the yolks for supper)

2. Put 1kg of icing sugar in a bowl, add the egg whites and peppermint extract and mix together trying not to spray the kitchen and each other with a fine layer of sugar.

Wooden spoon stirring a pale, glossy fondant mixture in a glass bowl on a wooden table

3. Add the cream bit by bit until you are left with a thick paste.

4. Tip the paste into a loose bottom cake tin (8.5″/22cm) and press down until evenly spread.

5. For a professional finish smooth using a cake icing smoothing tool

6. Place in fridge until set (min 1 hour)

Hand smoothing the flat white fondant disc with a plastic scraper on a wooden table

7. Wrap in white tissue paper with added green tissue paper stripes.

The finished giant mint cream in its printed tissue wrapper, a normal-sized sweet below for scale

8. Serve to unsuspecting guest (who’s favourite sweets are……..Clarnico mints!)

A boy licking mixture off a spoon while a girl grins over his shoulder

9. Limit portion size for children and people likely to get a sugar rush.

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