After Dinner Mint
After Dinner Mint
Preparation time:
1 hour (+ freezing)
Cooking time:
45 minutes


  • Micro mint, to decorate


  • 440g caster sugar
  • 250ml water
  • 1 large bunch mint, leaves picked
  • 1 tbs liquid glucose
  • 150ml lime juice


  • 500ml thickened cream
  • 125ml milk
  • 5 egg yolks
  • 100g caster sugar
  • 2 tsp salt
  • 250g dark chocolate, finely chopped


  • 1 bunch micro mint leaves
  • 1 bunch fresh spear mint leaves
  • 3 large egg whites
  • 3 tbsp water
  • 150g caster sugar


  • 100g caster sugar
  • 100g almond meal
  • 100g plain flour
  • 2 ½ tbs Dutch cocoa powder
  • 150g butter, melted
  • pinch salt
  1. Method
  2. Notes

  1. To make sorbet, stir sugar, water, mint leaves and glucose in a saucepan over medium heat until sugar dissolves.
  2. Remove from heat and set aside to steep for 15 minutes. Strain mixture, squeezing out as much liquid from the mint leaves as possible. Stir in juice. Churn in an ice cream maker, according to manufacturers instructions.
  3. To make cremeux, bring cream and milk to a simmer in a saucepan over medium heat. Remove from heat. Cool slightly.
  4. Whisk egg yolks and sugar until pale and creamy. Slowly add hot cream mixture, whisking continuously. Return mixture to saucepan. Stir over a low heat until thick enough to coat the back of a spoon. Remove from heat and add chocolate. Stir until melted and smooth.
  5. Strain into a shallow tray. Refrigerate until set.
  6. To crystallise mint leaves, place a sheet of baking paper onto a cooling rack.
  7. Brush leaves all over with egg white and sprinkle with sugar. Place leaves on rack. Set aside to dry.
  8. Preheat oven to 150C.
  9. To make biscuit crumb, combine sugar, almond meal, flour, cocoa and salt in a large bowl. Stir in butter until well combined.
  10. 10. Sprinkle mixture onto prepared tray in a thin layer. Bake for about 15-20 minutes or until crisp, tossing half way through. Cool completely.
  11. 11. Serve chocolate cremeux and mint sorbet and chocolate biscuit crumb. Decorate with chrystallised mint leaves and micro mint.

• This recipe has been tested.