Mint ice cream with bitter chocolate mousse TheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:251.3 kcal
Proteins:4.5 g
Fats:17.1 g
Carbohydrate:20.7 g
Fibers:0.9 g
Sugar:18.6 g
Cholesterol:131.6 mg
Sodium:108.1 mg
Calcium:86.8 mg
Energy:1492 kcal
Proteins:26.7 g
Fats:101.8 g
Carbohydrate:123 g
Fibers:5.5 g
Sugar:110.5 g
Cholesterol:781.1 mg
Sodium:641.7 mg
Calcium:515.4 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
**Ice cream
1000
ml
milk
80
mint leaves
10
egg yolks
250
g
sugar
150
ml
cream
**Chocolate mousse
250
g
butter
275
g
couverture chocolate (bitter 70%)
50
g
egg yolks
220
g
egg whites
15
g
sugar
**Garnish
5
g
cocoa powder
mint leaves
METHOD
For the ice cream
- Bring the milk to a boil; off the heat, steep the mint leaves in it for thirty minutes.
- In a bowl, beat the egg yolks with the sugar.
- Add the egg yolk mixture and the cream to the milk with the mint leaves.
- Cook like a crème anglaise until slightly thickened.
- Strain the mixture and pour into an ice cream maker and freeze to the proper consistency.
For the mousse
- Cream the butter in a small mixer.
- Add the melted couverture chocolate in three additions, beating well.
- Whip the egg whites to stiff peaks with the sugar and add the egg yolks.
- Fold in the butter mixture carefully so as not to deflate the mixture.
Presentation
- Place the mint ice cream in a ring mould 4 cm high and 6 cm in diameter. Put in the freezer until serving.
- Dust the mint ice cream with cocoa powder.
- Place on top a ball of bitter chocolate mousse.
- Decorate with mint leaves.
