Francisco Migoya

Mint Gelée

Preparation info
  • Yield 125 g / 4.41 oz About

    17

    Rectangles
    • Difficulty

      Easy

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By Francisco Migoya

Published 2008

  • About

Ingredients

Blanched Mint

  • 500 g / 1 lb 1.64 oz water
  • 1

Method

  1. For the Blanched Mint: Bring the water and ascorbic acid to a boil. Blanch the mint for 5 to 8 seconds, until wilted. Make sure that the mint does not lose its color. Shock the mint in ice water and drain.
  2. For the Mint Jelly: Purée the blanched mint, water, ascorbic acid, and salt until smooth, and strain. Add sugar to taste (it should be very mil