Mint infusion jelly
Ingredients
- 1 large bunch of fresh mint, leaves only
- 50 g caster sugar
- 1 sachet powdered gelatin
- 4 tbsp pomegranate seeds (optional)
- 1 tsp vanilla paste
- 150 g Greek yogurt
Method
- In a small saucepan, sprinkle gelatin over a little water and set aside to soak.
- Place mint leaves in a large bowl (save a few small leaves and set aside), add sugar and 750 ml boiling water, let infuse for 10 to 15 minutes, strain. Dissolve gelatin, add to mint infusion while stirring.
- Place pomegranate seeds (if used) and a few mint leaves in four glasses. Add mint infusion to glasses. Refrigerate for several hours, or overnight. Before serving, whisk yogurt with vanilla paste. Serve mint infusion jellies with vanilla yogurt.
Variations
Make a lemon balm infusion and replace pomegranate seeds by a few small pieces of ripe peach or nectarine, or sweet cherries.