Starters/Snacks Peperami Parmesan Ghosts
Makes : 10
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Ingredients
- 20g white fondant icing, rolled into 20 tiny balls
- 40g parmesan, coarsely grated
- 5 Hot or Original peperami sticks, cut in half
- 1 green food colouring tube
Nutrition
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Method
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Preheat the oven to 200°C, fan 180°C, gas mark 6.
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Prepare the icing balls.
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Make 20 x 8cm diameter piles of parmesan on the baking trays. Place one tray at a time in the oven for 2 minutes until just melted – if you leave them too long they will become brittle. You want them to be soft to mould them.
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Meanwhile, place the peperami halves upright on their ends, on a serving plate.
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Remove the tray of parmesan discs and immediately press 2 eyes onto each “ghost”.
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Place a dot of food colouring into each eye.
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Slide a palette knife under one, and drape over the top of a peperami stick and press down gently. You want a billowy shape. Repeat with the others – the cheese needs to be warm, if not return to the oven for a minute to soften, then repeat.
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Repeat with the remaining trays of parmesan, peperami and icing.
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Serve straightaway.
