Thursday, 1 September 2011
Raspberry, mascarpone and dark chocolate pavlova with crystallised mint leaves
I'm still aliiiiiiiiiiiiiiiive. And hello deliciousness. Not only does this desert have the twin joys of mascarpone AND chocolate, it's summery, easy to make, and the crystallised mint leaves recently reduced grown men to childish curiosity. "What is?? How did you do it?? It's crunchy!!"
How did I do it? First, visit six different shops in order to buy fresh mint leaves, brush each leaf with egg white on both sides, coat in sugar and then leave to air dry for six hours. If you happen to live near a normal shop, which has normal things like mint leaves, you may forgo the other five shops.