(9 slices) Portion size: 1 slice Crust

  • 200 g Romany Creams - original flavour
  • 50 g (45 ml) light margarine, melted

  • 10 ml dried gelatin
  • 30 ml water
  • 360 g can of caramel
  • 250 g smooth low fat cottage cheese
  • 200 g Cadbury Peppermint Crisp, roughly grated
  • 250 ml cream

Roughly chop 3 of the Romany Creams and keep to one side. Finely chop the rest in your food processor and combine with the melted margarine. Press mixture into a tart dish of about 20 x 20 x 6 cm. Refrigerate until required. Soak gelatin in water and keep to one side. Put caramel and cottage cheese in a mixing bowl and stir until smooth. Melt gelatin over boiling water or in the microwave (20 seconds at maximum temperature) and stir into caramel mixture, with the grated chocolate. Whip cream and fold it into caramel mixture. Spoon into tart dish and smooth. Sprinkle Romany Creams crumbs on top and refrigerate overnight. Decorate just before serving with fresh mint leaves and glacé cherries, if you like.