Scents of Mint

Whip in a planetary mixer at high speed for 5 minutes. Use a pastry bag with plain nozzle to pipe out small disks of the desired size on an oven paper or a silicone mat. Wait until the surface of each disk becomes crusty (min 10-15 minutes, max 1 hour). Bake at 130-150°C for 15-18 minutes (with static ovens, please keep the valve open). Leave the macarons cool and fill them with creme ganache, jams, fruit fillings and couple them. It is advisable to leave them to rest in a refrigerator for at least 1 hour before consumption.

Bring water to boil with a salt, add mint leaves (no stalks), blanch for 10 second, strain and transfer to ice water. Once fully chilled, squeeze excess water out & place in a fruit blender. Puree until smooth, place through a fine chinoise. Reserve for adding to ganache.

Mix lemon juice, sugar & joypastes together, heat to. 65°C. Melt chocolate & cocoa butter to 45°C. Combine ingredients together, blend with hand blender for 30 seconds, add mint puree, blend for further 30 seconds, strain & leave bideal for 12 hours in ambient area. Heat to 26°C before depositing. Make separate mint ganaches by adding 20g of each puree.

Heat yoghurt to 28°C, add lilly yoghurt and fill mini pearl mould, freeze until needed.

Combine mint water and crisp-film to paste. Spread on a hydrator tray at 2mm thickhydrate at 80°C for 4 hours until flexible to form twist.