PEPPERMINT CRISP croissant CHOW

SERVES 6 / PREPARATION: 20 MIN / COOKING TIME: 5 MIN

MINT CREAM

250ml (1c) cream

1 bar Peppermint Crisp, finely grated

2 sprigs of fresh mint, stripped of the stems and finely chopped

5ml (1t) castor sugar

2,5 ml (½t) vanilla essence 6 croissants 1 can (385g) caramel condensed milk 1 bar Peppermint

TO FINISH

Crisp, roughly chopped

30ml (2T) fine coconut

vanilla ice cream, to serve

1 Mint cream Whip the cream until stiff and fold in the Peppermint Crisp, mint, castor sugar and vanilla essence.

2 To finish Roast the coconut in a dry pan until lightly browned, scoop out and set aside to cool.

3 Cut a hole in each croissant and hollow out the tops slightly. Spread some of the caramel in each croissant and spoon in some of the cream. Pour more caramel over and press a piece of the chocolate into each croissant.

4 Sprinkle the coconut over and serve with vanilla ice cream.