Photo by Alexandra Grablewski
Crystallized Mint can be added to candies and cakes as a flavorful decoration or used here with this Fruit Gazpacho. And there are many different kinds of fresh mint from which to choose: peppermint, spearmint, even chocolate mint!
Author: Dédé Wilson
Makes: 24 leaves
- Bunch of fresh mint, washed and dried (about 6-inches around the leaves)
- 2 cups superfine sugar
- 2 large egg whites
- Small, soft artist’s brush
- Choose 24 of the most perfect leaves and remove from the stem. (You can also choose small clusters). Make sure mint leaves are dry. You want perfect leaves without any blemishes, nicks or cuts.
- Place sugar in a small bowl.
- Whisk egg whites until frothy in a small bowl.
- Hold the base of a leaf with a tweezer or your fingertips. Use one brush to coat every surface of the leaf with egg white. You want a thin, even coat. Make sure to thoroughly coat the leaves as you cannot successfully go back and patch up after the sugar is applied.
- Hold the leaf over the bowl of sugar. Use a teaspoon to scoop up the sugar and sprinkle it evenly over the leaf. The sugar will adhere to the egg white. Shake the leaf gently to see if any areas still need sugar and sprinkle sugar where needed.
- Place leaf on cooling rack to dry. Repeat with other leaves. The leaves should dry at least overnight, or until completely dry and crisp. If you have a gas oven with a pilot light, place rack in oven.
- You can use them to decorate cakes and pastries.
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