Ingredients Jump to Instructions ↓

  1. 4 sprigs mint, like pineapple, apple, or chocolate mint, plus

  2. 10 leaves

  3. 1 sprig rosemary

  4. 1 1/2 cups white wine verjus

  5. 2 tablespoons sugar

  6. Pinch salt

  7. 2 teaspoons unflavored gelatin

Instructions Jump to Ingredients ↑

  1. In a medium saucepan with a tight-fitting lid, combine the mint sprigs, rosemary, verjus, sugar, and salt. Bring just to a boil. Set aside, covered, to steep until the herbs flavor the liquid, about 30 minutes. Strain the liquid and discard the herbs. Pour 1/4 cup of the infused liquid into a bowl, sprinkle the gelatin over the surface and set aside to let it "bloom" for about 5 minutes. Reheat the remaining liquid and whisk it into the gelatin mixture until evenly dissolved.

  2. Pour the verjus mixture into a small gratin dish and refrigerate until thickened and almost set about, 20 minutes. Chiffonade the mint leaves, and stir into the aspic. Refrigerate until set, about 30 minutes more.

  3. Yield : about 1 1/2 cups


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