#wildmint

Despite being around for the longest, Minty isn't exactly the best storyteller, and many of the details tend to blend together.

Fiona is much more accustomed to telling tall tales around the many taverns she frequents, and she's got more than a few legendary yarns to spin! Just be prepared to rack up a serious bar tab.

Enjoy the sweet taste of maple sugar tuiles with the cool taste of wild mint sorbet. The light crunch of the tuiles goes well with the cool, herbaceous flavors of the sorbet to make a delicious dessert.

Ingredients: 1 cup maple sugar. 1/2 cup all-purpose flour. 1/4 cup unsalted butter, melted. 1/4 cup heavy cream. 1/4 cup fresh wild mint leaves. 1 cup water. 3/4 cup granulated sugar.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put flour, melted butter, heavy cream, and maple sugar in a bowl. Mix until it's smooth. Place small amounts of batter on the baking sheet that has been prepared and spread them out into thin circles. Put it in the oven and bake for 5 to 7 minutes, or until the edges turn golden brown. Take it out of the oven and let it cool for one minute. Make the wild mint sorbet while the tuiles cool down. Water, granulated sugar, and wild mint leaves should all be mixed together in a saucepan. Over medium heat, bring to a simmer and stir until the sugar is gone. Take the syrup off the heat and let the mint sit in it for about 10 minutes. After taking out the mint leaves, let the syrup cool all the way down. After the syrup has cooled, use an ice cream maker and follow the directions on the box until it reaches the consistency of sorbet. Put scoops of wild mint sorbet on top of the maple sugar cookies to serve.

Prep Time: 20 minutes

Cook Time: 10 minutes

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