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Paul Bacino

Candied/Crystallized Mint Leaves

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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


Its good to have Morels

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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 by chefpeon (log)

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