Gastronomixs

Chocolate mousse on the whisk with fresh mint sorbet

Pure nostalgia — chocolate mousse on the whisk (to bring back childhood memories!) with mint sorbet to create a taste sensation reminiscent of After Eights. The apple tagliatelle and Oreo soil add a lovely flavour and contrasting textures.

Dessert, serves 10.

Chocolate mousse on the whisk with fresh mint sorbet

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Ingredients

180

g

pure chocolate

50

ml

Kahlua coffee liqueur

350

ml

whipping cream

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 4

 

Granny Smith apples

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5

 

Oreo biscuits

 

 

Limon Cress

 

 

freeze-dried raspberries

 

 

crumble

500

g

milk

150

g

cream

50

g

mint

100

g

sugar

30

g

glucose

20

g

invert sugar

35

g

milk powder

3

g

ice cream stabiliser

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Preparation method: chocolate mousse
  • To make the chocolate mousse, bring 100ml of the whipping cream to the boil together with the Kahlua and pour over the chocolate that has been chopped into pieces. Dissolve the chocolate and leave to cool to room temperature.
  • Whisk the remaining 250ml of whipping cream (slightly less firm than usual) and mix into the chocolate. Set aside to firm up in the refrigerator.
Preparation method: mint ice cream
  • Wash the mint leaves well in cold water.
  • Dry and crush the mint leaves and then heat with the milk and cream, and infuse at low temperature.
  • Strain the mint from the milk and add the powdered milk, glucose, and invert sugar.
  • Then add the stabiliser and the sugar.
  • Pasteurise the composition to 86°C.
  • Let the mixture cool, and then churn into ice cream. 
Preparation method: apple tagliatelle
  • Cut the apples in half and place them cut side down on a silicon baking sheet greased with neutral oil.
  • Bake them for 30 minutes in an oven at 190°C until soft.
  • Remove the peel and core and push the baked apples through a fine sieve.
  • Spray baking spray onto silicon paper and remove excess grease with a piece of kitchen paper.
  • Thinly spread the apple purée onto the silicon paper and dry in an oven or drying cabinet at 70°C for 45 minutes.
  • Cut the apple sheets into tagliatelle.
Preparation method: Oreo soil
  • Separate the biscuits and remove the cream.
  • Finely grind the biscuits in a coffee grinder or blender.
Finishing & presentation
  • Scoop the mini whisks through the chocolate mousse and garnish with the crumble, freeze-dried raspberries, and Lemon Cress.
  • Spoon some of the soil onto the plate and place a quenelle of mint ice cream on top.
  • Garnish with the apple tagliatelle.

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