Mint entremet composed of
– a mint jelly,
– a mint mousse,
– a shortbread biscuit,
– a quenelle of mint and chocolate ice cream.
Equipment used
– Silikomart Barchetta mould
– Ancel 210 Bloom gelatine (gold grade)
Silikomart Quenelle mould
(Paid Amazon links)
Ingredients
Shortbread biscuit
✔60g Breton shortbread
✔25g melted butter
Mint jelly
✔180g water
✔Mint leaves
✔30g sugar
✔6g gelatine
✔Green food colouring
Mint mousse
✔80g single cream
✔mint leaves
✔1 egg yolk
✔30g sugar
✔80g single cream (30% fat)
✔2g gelatine
✔Mint leaves
✔A quenelle of mint and chocolate ice cream
La recette
For 3 entremets
Mint jelly
✔180g water
✔Mint leaves
✔30g sugar
✔6g 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.
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.
Pour into a deep bowl lined with cling film (to make it easier to remove). Place in the fridge until the jelly has set properly.
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 fold in the previous mixture once its temperature is around 30°C. Mix gently and proceed to the assembly stage.
Assembly
Fill the Silikomart Barchetta mould with mint mousse.
Place in the freezer for at least 3 hours.
Turn out of the mould to remove it, then leave the desserts in the freezer.
Shortbread
✔60g Breton shortbread
✔25g melted butter
Melt the butter in the microwave. Add the crumbled shortbread. Mix together.
Spread the mixture into the Silikomart Barchetta mould, pressing it down firmly with the back of a teaspoon. Chill until ready to assemble.
I spooned some mint jelly into the bottom of each dish. I spooned the mint mousse dessert on top. And finally, just before serving, I added a quenelle of mint and chocolate ice cream.
