Mint Gelée

Blanched Mint

• 500 g / 1 lb 1.64 oz water
• 1

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