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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.


Those who contemplate the beauty of the earth find reserves of strength that will endure as long as life lasts. Rachel Carson