Granite Mint
- Heat 20% of the apple juice with the sugar and fresh ginger
- Bring it to a boil
- Add the remaining ingredients and bland them until smooth
- Freeze the mass and use a fork for this granita
Chocolate & Mint dessert
Floral Beauty Recipe: inspired by the famous chocolates, we turned this classic into a dessert. The typical flavors of fresh mint and chocolate presented in different textures, the Curvy leaf green chocolate decoration reflects the typical flavor of the recipe. 40 portions are reserved in this recipe.
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Recipe
Download recipeGranite Mint
- Apple juice 700g
- Spinach 300g
- Ginger fresh 40g
- Mint leaves 18g
- Calamansi 100g
- Sugar 150g
- Lime juice 20g
- Totaal 1328g
Dark chocolate Sponge
- Sunflower oil 300g
- Mint leaves 30g
- Egg 250g
- Sugar 400g
- Milk 400g
- Flower 450g
- Cocoa powder 50g
- Baking powder 4g
- Totaal 1384g
Dark chocolate Sponge
- Mix the sunflower oil with the mint leaves
- Beat the sugar with the egg and add the milk
- Add the sunflower oil mixture and emulsify
- Gently mix in the sifted flour, cocoa powder and baking powder
- Spray into a 2.5 cm diameter ball mat
- Bake at 165°C for 15 minutes
Milk chocolate mousse
- Whipped cream 540g
- Milk chocolate 40% 260g
- Sugar 100g
- Lemon puree 40g
- Egg yolks 100g
- Whole milk 200g
- Gelatin 12g
- Totaal 1252g
Milk chocolate mousse
- Soften the gelatin in cold water
- Bring the lemon puree and sugar to the boil and cook till
120°C add to the lightly beaten egg yolks and beat until stiff
- Bring the whole milk to the boil and make a ganache with the chocolate add the softened gelatin in the mixture
- Mix all gently with the whipped cream
Mint Lime Chantilly
- Mint leaves 15g
- Lime zest 3g
- Lime juice 10g
- Sugar 170g
- Cream 500g
- Mascarpone 500g
- Totaal 1199g
Mint Lime Chantilly
- Blend mint leaves, lime zest and lime juice together with the sugar using a hand blender
- Add to the mascarpone, wisk well, add he cream, leave to cool down
- Wisk gently into the desired thickness
- Pipe into the silicon ring mold
Mint Merengue
- Egg white 125g
- Sugar 50g
- Icing sugar 100g
- White vinegar 5g
- Icing sugar 30g
- Cocoa powder 30g
- Mint oil 2g
- Totaal 342g
Mint Merengue
- Beat the egg white with the sugar
- When firm, add the icing sugar and beat to a chewy meringue
- Add the vinegar
- Then fold in the icing sugar, cocoa powder and mint oil
- Spray small caps on grease-free paper
- Powdering with cocoa powder
- Print on another sheet of grease free paper, press it into nice galettes
- Bake at 90°C
Assembly, layout and finishing
Prepare the granita mint
Bake the dark chocolate sponge
Prepare the fillings: Munt lime chantilly and milk chcocolate mousse
Prepare the munt merengue
Take a nice plate, place the munt lime chantilly in a ring on the plate
Put the chocolate tartelette in the middle of the ring
Fill with layers of dark chocolate sponge and milk chocolate mousse
Finish with the munt merengue
Add the Dobla Curvy leaf green on top
Just before serving: fill the space between the chantilly ring and cup with Granita Mint