Potted Mint

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Potted Mint
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Servings Prep Time
8servings 30minutes
Servings Prep Time
8servings 30minutes
Potted Mint
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
8servings 30minutes
Servings Prep Time
8servings 30minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Start by making a mint whipped cream. Combine cream, sugar and peppermint extract in a cold bowl. Whip until stiff peaks form.
  2. Place in refrigerator.
  3. Next, make a zabaglione. In a bowl, combine the egg yolks and 1/4 cup sugar. Whisk together.
  4. 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.
  5. Whisk the egg yolks until they are thick and creamy. Set the zabaglione aside.
  6. Wash your whisks thoroughly before moving on to the next stage.
  7. Now make a meringue. Place the egg whites, remaining sugar, cream of tartar and salt in a bowl.
  8. 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.
  9. Continue to whip on high speed until stiff peaks form.
  10. Gently fold the egg whites into the yolks with a spatula.
  11. 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.
  12. Divide the mixture amongst old-fashioned glasses and set in your freezer. Refrigerate overnight.
  13. Just before serving, top each with crumbled cookies and insert a mint sprig into each glass.
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