Candied/Crystallized Mint Leaves

[Paul Bacino]

I want to make some candied mint leaves for a dessert. Would you blanch them first to set the color ? Dry them, coat in egg wash. Coat with confectioners sugar or super

fine sugar ? Dry in oven at a low temp or on the counter? How long will they last?

I will be serving this with a lemon panna cotta with a blueberry or blk berry sauce.

Paul

[chefpeon]

I don't think you need to blanch them. Coat them only with egg white, not whole egg, and don't use confectioner's sugar, use granulated. Dry them at room temp. They won't last long. I would use them the day after you make them.

Edited January 17, 2011 by chefpeon (log)

[Mjx]

Has anyone tried candying mint leaves using gomme instead of egg white? When I've used egg white the sugar has ended up patchy, and gomme seemed as though it might be a viable alternative, although it might not dry as thoroughly/quickly (which would not be a problem).

[Mjx]

Update: I experimented with candying mint leaves using gomme, and it works a bit better than using egg white; it dries more quickly, and there is less clumping, both when the leaves are dipped, and during the drying process, if there is any sugar lying about lose under the leaves.