Spoil your sweet tooth with some summer flavours whipped into decadent desserts
Ingredients
- mousse:
- 200 g white chocolate
- 5 large egg yolks
- 50 g caster sugar
- 1 pint double cream
- 20 g fresh mint leaves
- 3 leaves of gelatine
- 1 tsp mint extract or crème de menthe
- 3 tblsp cold water
- mousse base:
- 100 g dark chocolate
- 50 g crushed digestive biscuits
- creme brulee filling:
- 2 large egg yolks
- 20 g sugar
- 0.25 pint double cream
- 1 tspn vanilla extract
Method
- To make the mousse:
- Melt White chocolate
- Soak Gelatine leaves in cold water.
- Place egg-yolks and sugar in a heat-proof bowl and put over a pot of simmering water.
- Whisk until pale and thick.
- Remove from heat and add the melted white chocolate to the egg mixture.
- Place mint leaves in boiling water for 10 seconds, then strain and rinse under cold water.
- Squeeze off excess water and chop mint very finely.
- Put the gelatine in to the 3tblsp cold water and heat in microwave for 10 to 20seconds until dissolved.
- Add mint leaves to the dissolved gelatine and liquidise with a hand-blender (optional).
- Add gelatine and mint mixture to chocolate and mix well.
- Semi-whip the cream and fold in to the chocolate mixture.
- Fill ring moulds or glasses, refrigerate for four hours.
- To make the mousse base:
- Melt the dark Chocolate and mix in to the biscuit crumbs
- Divide mixture between 8 ring-moulds or put at the bottom of 8 dessert glasses.
- Refrigerate for 30mins.
- To make the creme brulee:
- Heat the cream to just under boiling point.
- In a bowl whisk egg yolks, sugar and vanilla together until pale in colour.
- Pour cream on to egg mixture and whisk gently.
- Fill a silicone baking tray (one that holds ice-cube sized holes) and bake for 30mins at 100degrees.
- Allow to cool completely, and then freeze for one hour.
- Remove the crème brulees from mould and place one in the middle of each mousse.
