A contribution from a friend overseas – hello Debbie-buzz!
100g castor sugar
25g mint leaves
2 sheets gelatine
250ml whipping cream
1 teaspoon peppermint extract or equivalent
Wash leaves and snip into pieces.
Soak gelatine in cold water for 5 minutes and drain.
Whip cream until thickens.
In saucepan, bring milk and sugar to a boil, whisking all the time.
As soon as it bubbles, whisk in mint leaves.
Take pan off heat and cover with lid.
Leave to infuse for 20 minutes.
Dissolve gelatine in infused milk.
Blend to ensure mixture is smooth and strain into a bowl.
Leave to rest at room temperature.
As soon as mixture is cold but before gelatine sets, fold in whipped cream and peppermint.
Chill and serve.