Floating Ghosts
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes plus 30 minutes chilling time
Cooking time: 0 minutes
Makes 12 Floating Ghosts
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1 packet white chocolate Tim Tams
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50g/1.7 ozs light or regular cream cheese (I used light)
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1-2 tablespoons almond meal
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White fondant
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Black pen
Step 1 - In a food processor, process the biscuits, cream cheese and red colouring until it becomes a smooth paste. You may need to stop and scrape 2-3 times to do this. Add almond meal if it becomes too sticky. Scrape the mixture into a bowl and refrigerate for 30 minutes until it becomes firmer. Shape into a cork shape with a rounded top and then drape the fondant over curling the edges. Draw eyes and a mouth on them.