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Potted Mint
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| Servings | Prep Time |
| 8servings | 30minutes |
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Potted Mint
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Ingredients
- 3/4cup whipped cream
- 1tbsp sugar
- 1/2tsp peppermint extract
- 3 eggsseparated
- 1/4cup sugar
- 1/4tsp cream of tartar
- 1/4 tsp salt
- Green food colouring
- Hard chocolate cookiescrumbled
- 8 sprigs mint
Servings: servings
Units:
Instructions
- Start by making a mint whipped cream. Combine cream, sugar and peppermint extract in a cold bowl. Whip until stiff peaks form.
- Place in refrigerator.
- Next, make a zabaglione. In a bowl, combine the egg yolks and 1/4 cup sugar. Whisk together.
- Place a saucepan of water on the stove and bring it to a simmer. Place the bowl over the saucepan, being sure that the water and bowl are not in contact.
- Whisk the egg yolks until they are thick and creamy. Set the zabaglione aside.
- Wash your whisks thoroughly before moving on to the next stage.
- Now make a meringue. Place the egg whites, remaining sugar, cream of tartar and salt in a bowl.
- Place the bowl over the saucepan of simmering water and whisk with a hand mixer. When the egg whites are shiny (30 seconds to 1 minute), take off the heat.
- Continue to whip on high speed until stiff peaks form.
- Gently fold the egg whites into the yolks with a spatula.
- Next, gently fold in the whipped cream. Add a few drops of green food colouring (optional) to give the dessert a more vibrant green colour.
- Divide the mixture amongst old-fashioned glasses and set in your freezer. Refrigerate overnight.
- Just before serving, top each with crumbled cookies and insert a mint sprig into each glass.
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