Mint and chocolate entremet
– Mint jelly,
– a mint mousse
– a cocoa biscuit
– chocolate chips,
– white velvet spray,
– and mint leaves.
Material used
– Raggio X6 mini silikomart mould
– Ancel 210 Bloom gelatine (gold quality)
Silikomart quenelle mould
(Paid Amazon links)
Ingredients
Cocoa biscuit
✔30g sugar
✔1 egg
✔6g milk
✔9g cream
✔25g butter
✔50g flour
✔½ sachet Yeast
✔5g Cocoa powder
Mint jelly
✔370g water
✔Mint leaves
✔45g sugar
✔8g gelatine
✔Green dye
Mousse menthe
✔100g liquid cream
✔mint leaves
✔2 egg yolks
✔40g sugar
✔100g liquid cream 30% MG
✔3g gelatine
✔Chocolate chips
✔White velvet spray
✔Mint leaves
✔Chocolate mint ice cream quenelle
The recipe
For 4 desserts
Mint jelly
✔370g water
✔Mint leaves
✔45g sugar
✔8g gelatine
✔Green dye
Pour the water and caster sugar into a saucepan. Bring to the boil. Turn off the heat and add a large handful of mint leaves. Cover and leave to infuse for at least 1 hour.
Filter your water to remove the leaves.
Place the gelatine leaves in a large bowl of cold water for at least 10 minutes.
Return your infused water to the heat. Remove from the heat and add the wrung-out gelatine leaves. Stir to combine. I added a drop of green colouring.
Pour into a hollow container lined with cling film (to make it easier to remove). Chill until the jelly has set.
Cut out 4 circles smaller than the size of your mould, then cut them out in the middle using a pastry bag.
Keep the rest of the jelly in the fridge for serving.
Cocoa biscuit
✔30g sugar
✔1 egg
✔6g milk
✔9g cream
✔25g melted butter
✔50g flour
✔½ sachet Yeast
✔5g Cocoa powder
Separate the white from the yolk.
Add the 30g sugar, milk and cream to the egg yolk. Mix well. Add the melted butter. Sift 50g of the flour, the cocoa powder and the sachet of yeast. Mix well.
Beat the egg whites until stiff with an electric mixer. Gently fold into the mixture using a spatula.
Spread onto a baking tray lined with baking paper. Smooth with an angled spatula. Bake at 170°C for 15 or 20 minutes. The blade of the knife should come out dry.
Leave the biscuit to cool. Turn the biscuit out onto a new sheet of baking paper and carefully remove the baking paper.
Cut out circles the size of your silikomart mould and then use a pastry bag to cut out the centre.
Set aside until ready to assemble.
Mousse menthe
✔100g crème liquide
✔feuilles de menthe
✔2 egg yolks
✔40g sugar
✔100g crème liquide 30% MG
✔3g gelatine
Pour 100g of single cream into a saucepan. Heat the cream. Turn off the heat and add the fresh mint leaves. Cover and leave to infuse for at least 30 minutes.
Place the gelatine leaves in a large bowl of cold water.
Strain the cream to remove the mint leaves, pressing them well. Return the cream to the heat.
Mix the yolks and caster sugar in a bowl.
Pour the hot cream over the yolks. Mix well and pour into the pan. Return to the heat, stirring constantly. Do not exceed 82°C. The cream should coat your spatula. Set aside.
Whip the 100g of very cold liquid cream and add it to the previous mixture when it has reached a temperature of around 30°C. Mix gently and assemble.
Assembly
Fill the silikomart mould halfway with mint mousse.
Scatter chocolate chips all around.
Add the disc of mint jelly.
Top with the remaining mint mousse and finish with the cocoa biscuit.
Chill for at least 2 hours, then freeze overnight.
The next day, remove the cakes from the moulds and apply the white velvet spray.
I decorated it with a mint leaf. I placed the entremet on my plate, accompanied by a quenelle of mint-chocolate ice cream, an after eight and mint jelly.
Chill until ready to eat.
