This is the latest recipe in my series of smooth-and-creamy recipes. The chocolate garnish gives a choco-mint flavor. If you don't prepare the heavy cream separately, it will be similar to Bavarian cream. For calorie content, see Step 11.
Finely chop the mint leaves, then combine with milk in a sauce pot. Bring to a boil over medium heat, then cover and steam for 1 hour.
Dissolve the gelatin powder in water in a heatproof bowl.
Strain the mint milk from Step 1 into a bowl.
Mix sugar into the bowl from Step 3. (If you have it, add mint liqueur now.)
Microwave the gelatin from Step 2 uncovered for 15 seconds on 500W, then add to the bowl from Step 4. Refrigerate until slightly thickened.
Whisk heavy cream in a separate bowl until it's as thickened as Step 5.
Gently combine the bowls from Steps 5 and 6.
Divide the mixture equally into two bowls, cover, and refrigerate until firm. Enjoy!
Garnish as you like. This time I have mint, nuts, silver dragées, and chocolate shapes I made with a quick-dry chocolate pen on parchment paper on my finished dish.
10 g of mint leaves is about enough to fill a 10 cm wide dish.
Note: If using low fat milk and cream, each serving is ~102 kcal. If using regular milk and vegetable heavy cream, each serving is ~127 kcal (both of these are without toppings).
Story time! This is the potted mint plant I bought. I really like choco-mint flavored sweets, so I was really eager to make something with it. I started with mousse.
Story Behind this Recipe
I kept buying small packages of mint at the supermarket and they'd go bad, so I thought I could make something with them besides herb tea. I also wrote about this in Step 12. I learned how to use chopped mint to infuse a liquid from a recipe by food writer Fujino Makiko that appeared in a magazine.
If you don't have mint liqueur, increase the amount of mint leaves. Speaking of which, the mousse had a lot less color than I expected, so I added a little bit of green food coloring. It doesn't affect the taste, so you don't need it if you don't mind the color.