This summer I’m committed to do more with my mint herb than just putt it in my ice tea. While that’s an excellent way to use it, here is a recipe for making a mint cream that may be served on top of any dessert. I just found the recipe in the May 2009 edition of The Herb Companion Magazine. They served it on top of a brownie with strawberries and a little sprig of mint. It looked delicious! It would also be great with chocolate cake or cherry pie!
Growing mint is one of the easiest herbs to grow. Just be sure to keep the roots separated because once they grow together, the mint herb loses its taste and flavor.
Here is our herb garden in the spring
Hope you enjoy the following recipe! Let me know some of your favorite ways to use mint.
Mint Cream
4 mint sprigs, each 4 to 6 inches long
2 cups heavy whipping cream
2 tablespoons powdered sugar
3 drops vanilla extract
Directions:
1. Several hours or the night before serving, lightly bruise mint sprigs and place in a bowl.
2. Pour whipping cream over the mint, cover with plastic wrap and refreigerate.
3. An hour before serving, remove the mint. Begin whipping the cream with whisk or egg beater. As cream thickens, add powdered sugar a little at a time.
4. Add 3 drops vanilla extract and finish whipping the cream until it forms soft peaks. Refigerate until serving time.
