The unmistakable taste of the king of desserts, chocolate, harmoniously combined with homemade mint ice cream and liquorice served in two different textures: this is the recipe for Chocolate, Mint and Liquorice Mousse by Michelin star chef Andrea Berton – a dessert with intriguing nuances.
Ingredients for four people
For the Mint Ice Cream
For the Chocolate Mousse
For the Liquorice Crumble
For the Liquorice Cream
Procedure
For the Mint Ice Cream
Blanch mint leaves for a few seconds, cool in water and ice and dry well. Bring the rest of the ingredients to 85 degrees, cool and whisk together with the mint. Strain through a sieve and whip in the ice cream maker.
For the Chocolate Mousse
Bring the milk and glucose to a boil, add the previously softened gelatin, add the dark chocolate and cocoa butter. Bring to 45 degrees and add the cream. Mix well, then let stand 24 hours in the refrigerator. Whip with a planetary mixer and pour into a pastry bag.
For the Liquorice Crumble
Combine the butter and sugar, add the almond flour, and then the remaining ingredients. Crumble between hands and bake at 160 degrees for 20 minutes.
For the Liquorice Cream
Mix the yolk with the sugar, dissolve the liquorice in the milk and cream and boil, pour into the yolks, mix well and add the chocolate in small pieces and the isinglass previously softened in cold water. Let stand for 12 hours in the refrigerator at +4°and then assemble with the planetary mixer.