Choc-mint Maltesers Christmas slice

Method

• Step 1
  Grease a 26cm x 18cm slice pan and line the base and sides with baking paper.
• Step 2
  Place biscuits in a food processor and process until a fine crumb. Add butter and process until combined. Add maltesers and pulse until broken up. Pour into prepared tin and press firmly. Refrigerate for 30 minutes.
• Step 3
  Place sugar and water into a small saucepan over a medium high heat, allow the sugar to dissolve into the water and bring to the boil, without stirring, until the sugar reaches 115-120C on a sugar thermometer.
• Step 4
  Meanwhile, pour boiling water into a small bowl. Sprinkle over gelatine and whisk with a fork until dissolved.
• Step 5
  Place egg white into the bowl of an electric mixer fitted with the balloon attachment, beat to stiff peaks then turn off.
• Step 6
  When sugar has reached the correct temperature, add the gelatine mixture, then whisk to combine, being careful as the mixture will bubble and foam.
• Step 7
  Turn electric mixer to a low speed, slowly add the hot sugar syrup to the egg white in a thin stream. When all the syrup has been added, turn the mixer to a high speed and beat until thick and cool. Beat in peppermint extract and tint with enough food colour to achieve a lovely mint green. Pour over biscuit base and refrigerate until cool.
• Step 8
  Place white chocolate, cream and butter into a microwave safe bowl and microwave on high for 30-60 seconds. Leave to sit for 3 minutes before stirring until smooth. Spread over marshmallow and refrigerate for 30 minutes.
• Step 9
  Decorate top with alternate rows of maltesers and peppermint balls and return to the fridge to set completely before cutting into squares to serve.