Ming Tsai

Recipes

Directions

Boil 1 cup of water and infuse with of jasmine tea leaves and of mint leaves. Let tea steep for about 20 minutes. Drain to remove all tea leaves.

In a double boiler combine white chocolate, 2 tbsp condensed milk, 2 tbsp of infused tea and a pinch of salt. Stir to melt chocolate. Once melted cool over ice. In another double boiler combine dark chocolate, 2 tbsp condensed milk, 2 tbsp of infused tea and a pinch of salt. Stir to melt chocolate. Once melted cool over ice.

In a food processor, puree avocado. Add 1/2 of the avocado puree into white chocolate mixture then fold in 1 cup of whipped cream.  Place the other 1/2 of the avocado puree into the  dark chocolate mixture then fold in 1 cup of whipped cream. For garnish.  Place sugar and mint leaves into a food processor and process until combined and you have a mint sugar.  Pour out mint sugar onto a dish. Coat the rim of the martini glass with the white chocolate mixture and press into mint sugar.  Place white chocolate mixture in piping bag.  Pipe into one side of a martini glass.  Place the dark chocolate mixture in piping bag and pipe into the remaining side. Add a mint sprig to garnish - Enjoy.