Ingredients

Method

• 130 g icing sugar
• 1 t mint essence
• 1 to 2 beaten egg whites
• Dark chocolate, melted
• 100 g white and organic vanilla chocolate
• ½ cup cream
• Fresh mint leaves

Method

Ingredients

Sift icing sugar into a bowl. Add mint essence and beaten egg whites. Mix to a thick consistency then spread in a thin layer onto a silpad and leave to set. Cover with melted dark chocolate and chill.
When set, break into shards and serve as decadent mint creams.

Melt 100 g each white and organic vanilla chocolate with cream, leave to set, then serve in small glasses rimmed with minted sugar.

Dip long stems of fresh mint into beaten egg white and roll in sugar until coated. Leave to set then use to garnish desserts or cocktails.

Bring a sugar syrup to a simmer. Add crushed fresh mint leaves and lemon juice, to taste. Pour into trays and freeze. Once frozen, crush with a spoon or fork and serve immediately as a granita.