Halva and white choco­late Rice Krispies ghosts

The Guardian - Feast - - News -

I used a ghost-shaped cut­ter, but use any you have to hand, or none at all. The ghosts will keep in an air­tight con­tainer in the fridge for up to three days.

Grease and line the base and sides of a 24cm x 34cm swiss roll tin.

Put the but­ter in a large saucepan on a medium-high heat and leave to bub­ble away un­til it smells nutty and has turned an am­ber colour – about seven min­utes. Turn off the heat and im­me­di­ately add the marsh­mal­lows, vanilla ex­tract, sesame oil and salt, and stir con­tin­u­ously for about a minute, un­til com­pletely melted and smooth. Stir in the Rice Krispies, sesame seeds and halva un­til ev­ery­thing is com­bined and all the ce­real is coated in marsh­mal­low.

Spread out in the pre­pared tin and, us­ing a spat­ula, press the mix­ture down and into the cor­ners, then smooth the top. Leave to cool un­til set, about an hour, be­fore stamp­ing out into shapes with a cut­ter.

To dec­o­rate the ghosts, put the white choco­late in a small, heat­proof bowl set over a pan of gen­tly sim­mer­ing wa­ter and stir oc­ca­sion­ally un­til al­most com­pletely melted but with some vis­i­ble chunks (these will melt in the resid­ual heat). Take the bowl off the pan and let the choco­late cool, stir­ring oc­ca­sion­ally. Pour the melted choco­late into a small pip­ing bag or sand­wich bag. Repeat with the dark choco­late, so you end up with two choco­late-filled bags.

Snip a tiny hole at the end of the white choco­late bag, and pipe zigzag lines across the ghosts, to look like ban­dages. Snip a tiny hole in the dark choco­late bag and pipe two small dots on each ghost face, for eyes. Leave to set at room tem­per­a­ture for about an hour, or for 10 min­utes in the fridge.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.