Flavour Profile: Mint in Desserts
Mint is one of the most widely used aromatic herbs. In Romania, at least, you’ll find it in every home as a tea – we all drink our share of mint tea in winter! Beyond that, it’s often used to decorate desserts and drinks. Personally, I’m not a big fan of mint as a decoration, because it wilts very quickly, especially on cakes that sit in a display case for a few hours. And I use it in desserts sparingly and carefully, because its aroma (fresh mint, at least) is easily lost – or can just as easily end up tasting like stewed tea.
Mint tastes slightly sweet and gives a cooling sensation thanks to its menthol content. This compound tells the brain that we are eating something cold, triggering that fresh, cooling feeling.
Mint can be used fresh or dried, and it also comes as an extract or as menthol crystals. The last two are far more concentrated – and, in my experience, the hardest to balance in a dessert. Add a touch too much and your cake tastes of toothpaste! So I prefer fresh mint, usually infused and then strained, or even left in the dessert if the recipe allows it – that is, if there’s an acidic component to stop the leaves from oxidising. Keep in mind that fresh mint varies in flavour too: there are many varieties, from peppermint (Mentha × piperita) and spearmint to chocolate mint and lemon-scented mint.
What does mint pair well with?
Mint is a complex flavouring that works with many ingredients – some pairings are classics, others less explored. A few favourites:
- Chocolate – dark or white, the most famous pairing of all
- Citrus – lemon and lime
- Red fruit – raspberries and strawberries
- Tropical flavours – pineapple and coconut
- Warm spices – cinnamon and ginger
- Honey – a soft, floral sweetness that rounds out mint’s freshness
Curious about herbs in pastry? Read about basil in desserts and pepper in desserts, or try the mint pineapple cake online course.
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