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After-dinner mints

Ingredients

Scale
  • 250g mascarpone
  • 300ml double cream
  • 23 tbsp caster sugar
  • 23 tbsp cream sherry (we used Harvey’s Bristol Cream)
  • 200g thin after-dinner mints, plus 6 extra to serve

Instructions

  1. Put the mascarpone, double cream, caster sugar and sherry in a bowl and whisk until thick enough to hold its shape. Break 200g of the after-dinner mints into small pieces, then beat these into the cream mixture. Spoon into tiny glasses or bowls and chill until needed. Add 1 more thin after-dinner mint to each dessert before serving