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Mint Coulis - Rex Morgan

Mint Coulis


125 mls glucose
1 Tbsp water
Combine these and heat until almost boiling.
25 mint leaves


Add 1/3 of glucose mixture, blend. Add remaining glucose and continue to blend until dark green.
To serve: Turn out parfait from the mould, lay praline crisps over and decorate with mint coulis.

Other suggestions include fruit jelly cubes or marsh mellows heated with a mini blow torch and rolled in fine or medium grade roasted macadamia slices.


Love the moment, and the energy of that moment will spread beyond all boundaries. Sister Corita Kent