PEPPERMINT PANNACOTTA PIE

Yields8 Servings
 Pie crust
 75 g unsalted butter
 6 mint chocolates
 2 x 154g packs chocolate, cream biscuits
Filling
 4 gelatine leaves
 375 ml double cream
 375 ml whole milk
 100 g caster sugar
 ΒΌ teaspoon peppermint extract
 Green food colouring
To serve
 1 tbsp granulated sugar
 1 small drop peppermint extract
 Green food colouring
 12 mint chocolates
 175 ml cream
1

Oil an 18cm tin and line the base with parchment paper; for the pie crust, melt the butter and mint chocolates in a microwave in 30 second blasts and stir until smooth

2

Blend the cookies in a food processor to fine crumbs. Stir in the melted butter and chocolate mixture and mix well; tip into the tin and using your hands, press it down evenly along the base and up the sides; cover with clingfilm and chill for 15 minutes until firm

3

For the filling, soak the gelatine leaves in a small bowl with enough cold water to cover, for 5-10 minutes until softened; slowly bring the cream, milk and sugar to the boil, stirring occasionally, then remove from the heat; stir in the peppermint extract followed by the food colouring, at tiny bit at a time, to give your desired shade; squeeze off the excess water from the gelatine and stir into the mixture until dissolved; leave to cool to room temperature, then pour into the pie case and chill for at least 3 hours, until set

4

To make the mint sugar, mix the sugar, peppermint extract and a tiny bit of food colouring together

5

To serve, melt 9 mint chocolates with 25mil of the cream. Whisk the remaining cream in a bowl to soft peaks; dollop on top of the pie and drizzle with the melted chocolate and cream mixture; break the remaining mint chocolates and scatter over the top with the mint sugar