Mint Julep Dessert Cocktail Recipe Video
I take on another one of BraveTart's amazing recipes. This one combines a mint panna cotta, a mint syrup, and a brown sugar and bourbon chantilly. Garnish with a candied mint leaf and a crunch component (I use tuile). This is a fantastic way to usher in a long summer! Remember to visit www.TheAubergineChef.com to download this recipe for free, see more free how-to baking and pastry videos, and to read a blog full of helpful tips and fun anecdotes! Thank you for watching!
Ingredients
| Heavy cream | 20 Ounce (for Panna Cotta) | |
| Whole milk | 18 Ounce (for Panna Cotta) | |
| Fresh mint | 2 Ounce, washed and roughly chopped (for Panna Cotta + 2 Ounces for Mint Syrup) | |
| Vanilla bean | 1 Medium, split and scraped, seed reserved (for Panna Cotta) | |
| Granulated sugar | 8 Ounce (for Panna Cotta + 2 Ounces for Candied Mint Leaves + 5 Ounces for Mint Syrup) | |
| Salt | 3 Teaspoon (for Panna Cotta + 1/4 Teaspoon for Chantilly) | |
| Gelatin | 1 Ounce (for Panna Cotta) | |
| Egg white | 1 Ounce, pasteurized (for Candied Mint Leaves) | |
| Fresh mint leaves | 12 Medium (for Candied Mint Leaves) | |
| Bread flour | 2 Ounce (for Tuile Paste) | |
| Powdered sugar | 3 Ounce (for Tuile Paste) | |
| Unsalted butter | 1 Ounce, melted (for Tuile Paste) | |
| Water | 3 Ounce (for Mint Syrup) | |
| Green food coloring | 1 Drop (as needed for Mint Syrup) | |
| Brown sugar | 3 Ounce (for Chantilly) | |
| Bourbon | 2 Ounce (for Chantilly) | |
| Vanilla extract | 1 Tablespoon (for Chantilly) |
Nutrition Facts
Serving size: Complete recipe
Calories 4650 Calories from Fat 2213
% Daily Value*
Total Fat 251 g386.9%
Saturated Fat 155 g775.1%
Trans Fat 0 g
Cholesterol 888.8 mg296.3%
Sodium 6682.4 mg278.4%
Total Carbohydrates 499 g166.5%
Dietary Fiber 9.8 g39.2%
Sugars 425.6 g
Protein 85 g170.8%
Vitamin A 259.9% Vitamin C 48.4%
Calcium 122.4% Iron 29.9%
*Based on a 2000 Calorie diet
Directions
GETTING READY
1) Fresh Mint Panna Cotta : In a pot, combine the cream, 14 ounces of milk, mint, and vanilla bean and bring the mixture to a simmer. Turn off the heat and allow the mixture to steep for an hour.
2) In a medium bowl, combine the remaining 4 ounces of milk, gelatin, and reserved vanilla seed and whisk together. Allow to stand for 5 minutes to hydrate.
3) Add the sugar and salt to the pot and bring to a second simmer. Place a sieve over the bowl with the bloomed gelatin and pour the simmering mixture through the sieve. Press hard on the mint leaves to extract all the flavor. Whisk to melt the gelatin completely and incorporate the vanilla seeds.
4) Cool the mixture over an ice bath. Pour the mixture into glasses, cover with plastic wrap, and allow to set for about 3 hours.
5) Candied Mint Leaves : Brush each leaf with the egg white and let them sit for one minute.
6) Arrange all the leaves with the veined side up on a cutting board and sprinkle each leaf evenly with half the sugar.
7) Place them on a sheet pan lined with parchment paper with the sugar-side down and sprinkle to cover the top of each leaf with the remaining sugar.
8) Allow the leaves to dry, uncovered, and undisturbed for 24 hours.
9) Preheat the oven to 375°F.
MAKING
10) Tuile Paste : In a bowl, sift the sugar and flour together. Incorporate egg whites and make a paste.
11) Add melted butter in 3 even additions. Allow to rest for at least 15 minutes before use, however it is best to chill in the fridge over night.
12) Line a sheet pan with Silpat. Use stencils with a small offset to apply tulip paste. They should be flat and thin, but thicker pieces may mold better.
13) Bake in the preheated oven for about 5 to 7 minutes until done. Remove from oven, allow to cool slightly, and shape.
14) Mint Syrup: In a small pot, combine all the ingredients together. Heat on low, stirring occasionally, until the sugar dissolves. Turn off heat and allow to steep for one hour.
15) After steeping, strain the mint. Color with food coloring if desired. Refrigerate until cold.
16) Bourbon and Brown Sugar Chantilly : In a mixer bowl, whisk the heavy cream, brown sugar and salt together until medium-stiff peaks.
17) Then slowly add in the bourbon and vanilla extract, whip to combine.
18) Spoon in 1/2 ounce per serving of the Mint Syrup over panna cotta. Pipe out a 1 1/2 ounce rosette of chantilly in each glass.
SERVING
19) Garnish each serving with a candied mint leaf and serve the Mint Julep Dessert Cocktail with a tuille.
1) Fresh Mint Panna Cotta : In a pot, combine the cream, 14 ounces of milk, mint, and vanilla bean and bring the mixture to a simmer. Turn off the heat and allow the mixture to steep for an hour.
2) In a medium bowl, combine the remaining 4 ounces of milk, gelatin, and reserved vanilla seed and whisk together. Allow to stand for 5 minutes to hydrate.
3) Add the sugar and salt to the pot and bring to a second simmer. Place a sieve over the bowl with the bloomed gelatin and pour the simmering mixture through the sieve. Press hard on the mint leaves to extract all the flavor. Whisk to melt the gelatin completely and incorporate the vanilla seeds.
4) Cool the mixture over an ice bath. Pour the mixture into glasses, cover with plastic wrap, and allow to set for about 3 hours.
5) Candied Mint Leaves : Brush each leaf with the egg white and let them sit for one minute.
6) Arrange all the leaves with the veined side up on a cutting board and sprinkle each leaf evenly with half the sugar.
7) Place them on a sheet pan lined with parchment paper with the sugar-side down and sprinkle to cover the top of each leaf with the remaining sugar.
8) Allow the leaves to dry, uncovered, and undisturbed for 24 hours.
9) Preheat the oven to 375°F.
MAKING
10) Tuile Paste : In a bowl, sift the sugar and flour together. Incorporate egg whites and make a paste.
11) Add melted butter in 3 even additions. Allow to rest for at least 15 minutes before use, however it is best to chill in the fridge over night.
12) Line a sheet pan with Silpat. Use stencils with a small offset to apply tulip paste. They should be flat and thin, but thicker pieces may mold better.
13) Bake in the preheated oven for about 5 to 7 minutes until done. Remove from oven, allow to cool slightly, and shape.
14) Mint Syrup: In a small pot, combine all the ingredients together. Heat on low, stirring occasionally, until the sugar dissolves. Turn off heat and allow to steep for one hour.
15) After steeping, strain the mint. Color with food coloring if desired. Refrigerate until cold.
16) Bourbon and Brown Sugar Chantilly : In a mixer bowl, whisk the heavy cream, brown sugar and salt together until medium-stiff peaks.
17) Then slowly add in the bourbon and vanilla extract, whip to combine.
18) Spoon in 1/2 ounce per serving of the Mint Syrup over panna cotta. Pipe out a 1 1/2 ounce rosette of chantilly in each glass.
SERVING
19) Garnish each serving with a candied mint leaf and serve the Mint Julep Dessert Cocktail with a tuille.
Chef
