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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.