Ingredients

Ingredients For the crème brûlées

• 75g/2½oz caster sugar

• 5 free-range egg yolks

• 250ml/10½fl oz milk

• 250ml/10½fl oz double cream

• 40g/1½oz dark chocolate, finely chopped

• ½ lemon, zest and juice only

• 1 small bunch mint leaves, picked and roughly chopped

• ¼ tsp peppermint essence, plus a few drops extra

• 4 tbsp demerara sugar

For the palmiers

• 250g/10½oz ready-made puff pastry

• 2 tsp caster sugar

• ½ tsp freshly grated nutmeg

To serve

• 4 sprigs fresh mint

• 4 twists lemon peel

• 4 shards dark chocolate

Description

Recipe Uses 75g/2½oz Caster Sugar, 5 Free-range Egg Yolks, 250ml/10½fl Oz Milk, 250ml/10½fl Oz Double Cream, 40g/1½oz Dark Chocolate, Finely...

View Full Recipe