- 500ml milk
- 30g or two bunches of mint leaves, picked
- 300ml sugar syrup*
- 125g butter, softened
- 160g castor sugar
- 190g egg whites, about 6 eggs
- 130g plain flour
- 40g cocoa powder
To make sorbet, bring milk to the boil and pour over mint leaves. Cover with cling film and leave to infuse for 30 minutes. Strain through a fine strainer, pressing all the milk out of the mint leaves with a small ladle or spoon. Add sugar syrup to milk and allow to cool. Churn in an ice-cream maker and store in the freezer.
To make chocolate tuiles, cream butter and sugar until pale and fluffy. Add egg whites slowly. Fold through flour and cocoa. Pre-heat oven to 150C.
Spread a thin layer of tuile mixture onto a baking tray lined with a non-stick baking mat or greaseproof paper sprayed lightly with oil. Draw a finger through the mix to create 10-centimetre squares (using a finger rather than a knife creates a gap between each tuile).
Bake for 5-10 minutes or until tuiles are evenly cooked. Quickly roll into cigar shapes before tuiles set hard. Store in an airtight container until ready to serve with a large scoop of sorbet.
*To make sugar syrup bring 575 grams castor sugar and 500 millilitres water to the boil. Allow to cool. Extra syrup can be stored in the fridge for several weeks.
- Course - Dessert