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1
Finely chop the mint leaves, then combine with milk in a sauce pot.
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2
Bring to a boil over medium heat, then cover and steam for 1 hour.
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3
Dissolve the gelatin powder in water in a heatproof bowl.
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4
Strain the mint milk from Step 1 into a bowl.
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5
Mix sugar into the bowl from Step 3.
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6
(If you have it, add mint liqueur now.)
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7
Microwave the gelatin from Step 2 uncovered for 15 seconds on 500W, then add to the bowl from Step 4.
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8
Refrigerate until slightly thickened.
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9
Whisk heavy cream in a separate bowl until it's as thickened as Step 5.
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10
Gently combine the bowls from Steps 5 and 6.
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11
Divide the mixture equally into two bowls, cover, and refrigerate until firm.
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12
Enjoy!
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13
Garnish as you like.
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14
This time I have mint, nuts, silver dragees, and chocolate shapes I made with a quick-dry chocolate pen on parchment paper on my finished dish.
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15
10 g of mint leaves is about enough to fill a 10 cm wide dish.
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16
Note: If using low fat milk and cream, each serving is ~102 kcal.
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17
If using regular milk and vegetable heavy cream, each serving is ~127 kcal (both of these are without toppings).
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18
Story time!
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19
This is the potted mint plant I bought.
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20
I really like choco-mint flavored sweets, so I was really eager to make something with it.
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21
I started with mousse.
