Alastair Hendy's Layered Mint and Mocha Syllabub
Over a year ago
3,514 views
Ingredients
Accompaniment
SponsoredMuscat Beaumes de Venise Sweet Wine
Beaumes is famed for its wine made from the Muscat grape. Rich, sweet and luscious with a touch of white flower on the finish. A delicious and subtle dessert wine. Buy this wine if you like: Sweet dessert wines that are lighter in style.
Method
-
1
Snip off and discard the tough stems from the bunch of mint (it doesn’t matter if a few thin stems remain). Blanch the mint in rapidly boiling water for 20 seconds, no more.
Drain, plunge immediately into very cold water, then drain again and squeeze out excess liquid. In a blender, liquidise the mint for 1-2 minutes until very finely chopped. Pour in half the double cream and whiz for 20 seconds.
Pass through a fine sieve into a large bowl and stir in the remaining cream. Reserve until ready to whisk.
Gently melt the chocolate with the coffee and brandy in a heatproof bowl set over a pan of simmering water. Stir occasionally, then remove the bowl and leave the mixture
to cool.
Gently beat the cooled chocolate with the mascarpone and half the sugar. Using an electric whisk, whip the egg whites until stiff. Thoroughly fold the beaten egg whites into the chocolate mascarpone mixture.
Whisk the reserved mint cream with the remaining sugar until it forms soft peaks. Layer the two mixtures into 4 individual pots or glasses (about 250ml-300ml) and chill overnight.
Chef's Tips
Top with a fresh mint leaf and a dusting of cocoa to finish.
Comments (0)