Mint and chocolate entremet composed of
– a layer of mint mousse,
– a chocolate ganache,
– mint jelly,
– mint chocolate ice cream.
Equipment used
– Silicone bar mould
– Ancel 210 Bloom gelatine (gold grade)
– Silikomart quenelle mould
– Silicone mini sphere mould
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Ingredients
Whipped chocolate ganache
✔30g single cream
✔30g milk chocolate
✔30g single cream
✔1g gelatine
Mint mousse
✔100g single cream
✔mint leaves
✔1 egg yolk
✔30g sugar
✔80g single cream (30% fat)
✔2g gelatine
Mint jelly
✔180g water
✔Mint leaves
✔20g sugar
✔4g gelatine
✔Green food colouring
✔Mint and chocolate ice cream
The recipe
For 4 entremets
Whipped chocolate ganache
✔30g single cream
✔30g milk chocolate
✔30g single cream
✔1g gelatine
Place the gelatine sheet in a large bowl of cold water.
Pour the single cream into a saucepan and heat it up. Add the chocolate.
Stir until the chocolate has completely melted.
Remove from the heat and add the drained, softened gelatine.
Add the remaining single cream. Pour into a bowl, cover with cling film, ensuring it touches the surface, and chill for at least 4 hours.
Mint mousse
✔100g single cream
✔mint leaves
✔1 egg yolk
✔30g sugar
✔80g single cream (30% fat)
✔2g 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 sheet in a large bowl of cold water.
Strain the cream to remove the mint leaves, squeezing them well. Return the cream to the heat.
In a mixing bowl, mix the egg yolk and caster sugar.
Pour the hot cream over the top. Mix together and pour the mixture into the saucepan. Return to the heat, stirring constantly. Do not let the temperature exceed 82°C. The cream should coat the back of your spatula. Add the softened and squeezed gelatine. Mix together. Set aside.
Whip the 80g of very cold single cream and add the previous mixture once its temperature is around 30°C. Mix gently and proceed to the assembly stage.
Assembly
Fill the mould with the mint mousse.
Chill until the gelatine has set, then place in the freezer for at least 3 hours.
Mint jelly
✔180g water
✔Mint leaves
✔20g sugar
✔4g gelatine
✔Green food colouring
Pour the water and caster sugar into a saucepan. Bring to the boil. Turn off the heat and add a generous handful of mint leaves. Cover and leave to infuse for at least 1 hour.
Strain your water to remove the leaves.
Place the gelatine leaves in a large bowl of cold water for at least 10 minutes.
Reheat your infused water. Remove from the heat and add the squeezed gelatine leaves. Stir. I added a drop of green food colouring. Pour into the Pavoni mini sphere mould.
Chill until the jelly has set completely, then transfer to the freezer.
Take the chocolate ganache out of the fridge and whip it using an electric mixer.
Position the stencil carefully on your plate. Spread the ganache using a spatula. Gently lift the stencil. Rinse it and repeat the process for each plate.
Turn out your mint jelly balls and place them on your serving plate. Chill your dessert whilst it thaws.
Just before serving, add a scoop of chocolate and mint ice cream (Faur artisanal ice cream) shaped using the Silikomart quenelle mould.
