This mod ’50s dessert deserves to make a comeback, via this updated take. Ditch your grandma’s crème de menthe and reach for a splash of Fernet Branca, which gives it a bitter bite and lively herbaceousness. Instead of the traditional melted-marshmallow base, the filling here is made with whole eggs, for a richer, less cloying pie. A topping of cocoa nib fudge adds deep dark-chocolate taste and crunch to contrast with the creamy and cool peppermint filling.
Published at Tue, 09 Jan 2018 10:20:41 +0000