6 teaspoons cornflour
470ml (15 fl oz / 2 cups) single (light) cream
185g (6 oz) packet marshmallows
Crispy cakes - 60g (2 oz / 1/4 cup) butter
2 tablespoons golden syrup
60g (2 oz / 1/2 cup) drinking chocolate
90g (3 oz) rice breakfast cereal
To make crispy cakes, put 60 petit fours cases on 2
baking sheets.
Place butter and syrup in a saucepan and stir over
a low heat until
melted. remove from heat and stir in drinking
chocolate and rice
cereal, mixing well until thoroughly coated. Using
a teaspoon,
spoon the mixture into petits fours cases and
refrigerate until
set.
To make marshmallow cream, in a saucepan, blend
cornflour smoothly
with a little cream, then stir in remainder and add
marshmallows.
Cook over a gentle heat until mixture thickens and
marshmallows
melt, stirring all the time. Pour into a fondue
pot. Serve hot with
the crispy cakes.
(Serves
6-8)