Grasshopper Pie

POLISH VERSION
HTML tutorial

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If I had known this cake was so easy to be made!
I think what is the most time-consuming about this cake is laying the form with the biscuits ;)
Well, this won’t be a secret if I tell you I changed the original recipe… The thing is, I had to, I really had to… There were some extra products on the shelves waiting to be used ;P You know, priority thing ;P What is interesting is that adding amaretti biscuits gave a completely unexpected combination of flavours – a really good combination, that is :) To tell you, now it’s difficult to imagine this cake could taste in a different way!

If you ask yourself why Grasshopper..? Well, interesting thing again. Apparently, long time ago Filipino cuisine was known for adding real insects to this cake! Total craziness, one may say! But… I think I would be willing to have a go… or have a bite, to be more precise ;P

Below you’ll find the recipe the way I found it.
My alterations are given in the brackets.

Oh, no baking! Isn’t it great? :)

Bottom Ingredients (form 25cm):

  • 300g chocolate biscuits (200g amaretti biscuits + 100g usual biscuits+ 2-3 Oreo biscuits with chocolate filling)
  • 50g dark chocolate (I used 70g)
  • 50g butter
  • (pinch of salt)

Butter the form.

Melt chocolate with butter.
Blend the rest of the ingredients.
Add melted chocolate and blend it all again.

Put the crumbs on the bottom and sides of the form. Press gently the crumbs using your fingers to get a smooth layer.

Place in the fridge.

Mint Marshmallow:

  • 150g white marshmallow
  • 1/2 cup milk
  • 60ml mint liqueur (50ml mint syrup + 10ml spirit)
  • 375ml have cream

Pour the marshmallow with milk.
Start heating it up, stirring the mass.
Heat up till marshmallow is dissolved in milk.
Be careful not to boil the mass! Heat it up on low-heat :)
At the end of heating up, stir the mass energetically, just to avoid getting clogged marshmallow :)

Place the mass in a different bowl.
Add the liqueur and stir it in.
Leave aside for cooling.

Start beating the cream.
Beat it until it’s getting thick… but it’s not fully thick :)
Not sure if my explanation is of any help but the foam should be a bit “moving” :)

Combine chilled mass with cream and stir it subtly till all incorporated :)

Place the mass on the crumb bottom. Smoothen.

You can decorate with dark chocolate melted in a water bath :)

Smacznego!

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