Frosted Mint Leaves
Photography Manja Wachsmuth.
These sugar coated mint leaves are a beautiful edible garnish for your cake.
INGREDIENTS
1 egg white
2 teaspoons water
1 cup caster sugar
handful of mint leaves
METHOD
Put the egg white and water in a bowl and gently stir together with a fork. Don’t beat the egg white and skim off any bubbles on the surface.
Put the caster sugar in another bowl. Holding each leaf by the stem, dip first in egg white, allow the excess to drip back into the bowl then sprinkle over a thick coating of sugar, shaking off the excess. Place ona cake cooling rack and leave in a warm part of the kitchen until dry. Store in an airtight container for 2-3 days.
Cook’s tip: To give the pudding a glossy finish, mix a little cornflour with cold water until smooth. Strain the reserved syrup into a small saucepan and stir in the cornflour. Bring to the boil, stirring constantly and cook over a medium heat until thick and glossy. Cool then carefully brush over the pudding.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.