How to make it

  • Whip the cream, sugar and brandy together in a kitchen mixer on high speed until the cream forms stiff peaks, about 3 minutes. Set aside in the refrigerator.
  • Combine the remaining ingredients in a blender. Process at high speed until the mints are crushed and the flour is fully blended into the liquid, about 2 minutes. Transfer the liquid to a small saucepan over very low heat. Cook very slowly, whisking constantly and scraping the sides and bottom of the saucepan, until the mixture reaches a pudding consistency, about 4 – 8 minutes. (Don’t let the mixture stick to the sides or bottom of the saucepan.) Transfer the mixture to a mixing bowl and set it aside.
  • When the mixture has cooled to room temperature, gently fold in half of the whipped cream. Continue to fold gently until the mixture is a uniform pink color. Divide the mixture into 2 wine glasses or small dessert bowls. Top each dessert with the remaining whipped cream. Chill for at least 4 hours.
  • Just before serving, decorate the top of each dessert with a little crushed starlite mint.

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    " It was excellent "
    trigger ate it and said...
    You just posted my ...dream desert I love maraschino
    Cherry syrup and mint....
    Mmmmmmmm Yum

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