Mint and cocoa entremet composed of
– a mint mousse,
– a sweet cocoa pastry,
– mint jelly,
– a sweet tuile.
Equipment used
– Silikomart ‘Ode’ single-portion silicone mould
– Ancel 210 Bloom gelatine (gold grade)
Ingredients
Sweet cocoa pastry
✔ 80g flour
✔ 25g caster sugar
✔ 10g cocoa powder
✔ 35g butter
Mint mousse
✔100g single cream
✔mint leaves
✔1 egg yolk
✔30g sugar
✔80g single cream (30% fat)
✔2g gelatine
Sweet biscuit
✔15g sugar
✔15g flour
✔15g melted butter
✔15g egg white
✔Mint flavouring
✔Green food colouring
Mint jelly
✔180g water
✔Mint leaves
✔20g sugar
✔4g gelatine
✔Green food colouring
The recipe
Mint mousse
✔80g single cream
✔mint leaves
✔1 egg yolk
✔30g sugar
✔80g single cream (30% fat)
✔2g gelatine
Pour 80g 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 to it once its temperature is around 30°C. Mix gently and proceed to the assembly stage.
Assembly
Fill the Silikomart mould with the mint mousse.
Chill until the gelatine has set, then place in the freezer for at least 6 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 30 minutes.
Strain 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 squeezed-out gelatine leaves. Stir. I added a drop of green food colouring.
I divided it between deep plates and put them in the fridge.
Chocolate sweet pastry
✔ 80g flour
✔ 25g caster sugar
✔ 10g cocoa
✔ 35g butter
Mix all the ingredients together in a mixing bowl, spread the mixture onto a baking tray and bake for a few minutes at 175°C. Leave to cool. The mixture will harden as it cools. Set aside until you’re ready to serve your dessert.
Sweet tuile
✔15g sugar
✔15g flour
✔15g melted butter
✔15g egg white
✔Mint flavouring
✔Green food colouring
Mix all the ingredients together. Fill the lace tuile mould. Smooth the surface with an angled spatula to remove any excess. Bake in a preheated oven at 170°C for 6–8 minutes (this may vary depending on your oven). Be careful, as they harden very quickly and become brittle. Handle with care. Set aside until ready to plate up.
Dressage
Turn out your desserts and place one on each plate on top of the jelly.
Spread the sweet cocoa paste over half of the jelly. Place in the fridge until the dessert has completely defrosted. Allow at least 2 to 3 hours.
Just before serving, place the sweet wafer on top and garnish with a small mint leaf.
