Asiri Punchihewa

After Dinner Mints

Recipe by Monika Ederer & Tino Passano of Mudbrick Vineyard – Gold Winner Dilmah Real High Tea Challenge 2014 New Zealand

Mint Ganache:
250g cream
3 tsp Dilmah Pure Peppermint Leaves
200g Kalingo chocolate

Mint Yoghurt:
200g yoghurt
1 avocado
100g mint
1 lime

100g butter
50g icing sugar
200g flour
60g cocoa powder

Mint Ganache:
Bring cream to the boil then pour over the mint tea leaves.
Infuse for 24 hours. Reheat and strain then pour over the melted chocolate.

Mint Yoghurt:
Blend together in a food proceser.

Mix all the ingredients and place on a baking sheet.
Bake at 160 C for 7 minutes.
To finish, layer all of the ingredients, making sure to finish with the soil.


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