Mint mousse
Instructions
Soak the gelatine in a little cold water.
Squeeze it and let it melt in a Bain-Marie.
Whip the cream with the sugar, add the Mint, chopped chocolate and the isinglass.
Transfer into a mold and go in the fridge for 5 hours.
Unmold on a serving dish and garnish with fresh mint leaves.
Ingredients and dosing for 4 persons
- 50 cl of whipping cream
- 2 tablespoons of fresh mint blended
- 150 g of icing sugar
- 100 g of chopped dark chocolate
- 10 g of isinglass
- Some leaves of mint