It's a tall, quivering custard, cooked ever-so-slowly and mosaicked with mint leaves. Its wobbly texture manifests the giddy vulnerability of spring and is dramatic enough to replace ham or lamb.
Each part is most delicious eaten at or above room temperature, so rather conveniently they can be prepared in advance. Make this menu before you referee an egg hunt or before the sun draws you outside.
[
add
]
[
|
|
...
]