Chocolate Coffee Cream With Mint
Ingrediënten
Ingredients for 8 Servings
- 8 oz 225 g White couverture chocolate
- 3 Egg yolks
- ¾ oz 20 g Instant coffee powder
- 2 tbsp 15 g Confectioner’s sugar
- 2 Sheets gelatin
- 1 tbsp Whisky
- 2 cups 500 ml Heavy cream
- Mint leaves to garnish
- Confectioner’s sugar for dusting
For the Mint Sauce
- 4 Pears
- ⅓ cup 80 g Granulated sugar
- ¼ cup 6 cl Lemon juice
- ½ Bundle of peppermint
- 3 tbsp 4 cl Peppermint liqueur
- Dash of salt
Instructies
- Dissolve the instant coffee, confectioner’s sugar, and whiskey in a metal mixing bowl over steam.
- Add cold water to the gelatin, remove excess water, and dissolve in the warm coffee liquid.
- Cream the egg yolks and add them to the liquid.
- Melt and mix in the chocolate.
- Whip the cream most of the way, then fold in little by little.
- Fill a large bowl or several individual serving sized molds and chill for 2–3 hours.
- For the mint sauce, peel, quarter, and core the pears.
- Boil with the granulated sugar and lemon juice until soft.
- Blanch the mint in boiling salt water and shock in ice water.
- Drain and add the mint to the pears.
- Blend everything until smooth.
- Sieve.
- Flavor with peppermint liqueur.
- Portion the mint sauce onto plates and place the cream on top.
- Garnish with finely chopped mint strips and dust with confectioner’s sugar.
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