Place the Spinach in a small saucepan and add the water.
Place a lid on the saucepan and cook over a medium heat until the Spinach is wilted, approximately 5 minutes. Once cooled, strain the water from the Spinach.
Add the Spinach to a a food processor/blender and blend until smooth. Add the remaining ingredients (except the peppermint essence and gelatinand blend until combined. Add the peppermint essence 1/2 teaspoon at a time until the desired taste is reached.
Meanwhile sprinkle the gelatine over 2 Tablespoons of water (or left over watery creaand allow to bloom (thickefor 3-5 minutes.
Warm the gelatine mixture over low geat until it becomes a liquid again. Add to the blender and mix in.
Pour the Mint cream over the brownie and place in the fridge to set for at least 4 hours, or until set.