- 250g of cocoa shortcake cookies;
- 30g melted butter (or coconut oil);
Ingredients (for the filling):
- 550gr of light cream cheese;
- 200gr of vanilla ice cream (or whipped cream);
- 4 sheets of jello;
- 100gr of powdered sugar;
- 3 drops of mint aroma (I used peppermint essential oil, certified for food, by doTerra)
- 1 emb. of mint candies.
Ingredients (for the topping):
- 80ml of Pennyroyal Liqueur and Mint Chocoliquer ;
- Mint or pennyroyal leaves to decorate, qb (optional);
- 3 sheets of gelatin.
- Add melted butter (or coconut oil) and mix well.
- Place a rim on the serving plate, if you don't have a tart pan that can go to the table.
- Cut the candy into pieces.
- Melt the gelatine for a few seconds in the microwave or in a water bath, be careful that the gelatine cannot boil or it will lose its properties.
- Beat the cream cheese with the sugar, add the mint aroma, the ice cream (or whipped cream) and the melted gelatin sheets. Mix well.
- Pour the preparation over the shape with the biscuit base. Insert the pieces of bonbon into the cream so that they are not visible.
- Place in the fridge for at least 8 hours.
- When the tart is already relatively firm (or the next day) it is time to add the final touch.
- Soak the gelatine sheets in cold water and melt them for a few seconds in the microwave or in a bain-marie.
- Arrange the mint or pennyroyal leaves over the pie.
- Mix the gelatine with the liqueur and pour it over the surface covering the decoration leaves.
- Take it back to the fridge. Place the pie in the freezer 2 hours before serving.
Creation of: Temptations on the table.