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Recipe: Minty White Chocolate Dessert

PUBLISHED: 08:57 28 April 2015 | UPDATED: 09:13 28 April 2015

Mint-infused chocoloate dessert

Mint-infused chocoloate dessert

Archant

Tina Richardson’s recipe for a delightful white chocolate creamy dessert with a hint of mint

Ingredients (for 4-6) 1tsp finely-chopped mint, 4 sheets gelatin, 15g cornflour, 25g caster sugar, 1tsp vanilla essence, 250ml single cream, 250ml full fat milk, 200g white chocolate

Method 1. Place the gelatin leaves in a small bowl of cold water and soak until softened. 2. In a small saucepan mix together a little of the milk with the corn flour until smooth, then add the rest of the milk, sugar, vanilla essence and cream. 3. Add the finely-chopped mint and leave for five minutes for the mint to infuse into the mixture. 4. Slowly bring the mixture to the boil over a medium heat while stirring – it will thicken when it gets hot. 5. Once it starts to boil, remove immediately from the heat. 6. Take the gelatin leaves and squeeze out any excess water. Add to the pan and stir until dissolved. 7. Add the white chocolate chunks. Keep stirring until dissolved and you have a thick creamy mixture. 8. Take a 700ml jelly mould and pass the mixture into it through a small sieve to remove the chopped mint and any lumps. 9. When cool, place the jelly mould in the fridge to set. 10. Once set, remove the dessert by carefully lowering the mould into hot water for a few seconds then place a plate over the top and invert. The mould should come away cleanly. 11. Decorate around the dessert with a sprinkling of crushed chocolate or mini eggs for a fabulous-looking family treat.

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Recipe by Tina Richardson, Stanstead Abbotts-based author of A Cook’s Guide to Herbs

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