Pasteurize 1 medium egg by placing it in water to be heated (which must reach 62°C min and 65°C maximum) for 3 min
30 g washed and dried mint
leaves Remove damaged leaves or remove parts of the leaves damaged
Add 60 g of sugar (here I use unrefined sugar) - ¼ cup + 1 tbsp
Mix everything
Add 3 tablespoons of full cream or fresh cream
Mix everything for a few seconds
Then whisk everything for 1 min
Collect the pasteurized egg white (I keep the yolk for a soup for example)
Whisk the white until stiff
Pour 1/3 of the egg white into the mint/sugar/cream mixture and mix gently
then add the rest of the egg white and mix by lifting the mass
then put in the freezer for about 1 hour
After 30 min... the consistency is frothy and delicious
After 1 hour it is creamy and still delicious!!
Of course, you can add green food coloring if you want a more "light green" color but I like it that way ♥