Mint Chocolate Mille-Feuille Recipe
Crisp discs of puff pastry meet thick, rich chocolate mousse and a scoop of refreshing mint ice cream in this beautiful, towering dessert from Andrew Sheridan.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Ice cream maker
- Oven
- Baking sheet
- Parchment paper
- Saucepan
- Mixing bowl
- Whisk
- Freezer
- Chef's knife
- Cutting board
- Serving platter
- Measuring cup
Ingredients
- 6 gelatine leaves
- 6 egg yolks
- 80g of caster sugar
- 460ml of double cream
- 300ml of whole milk
- 80g of dark chocolate, 70% cocoa solids, finely chopped
- 20g of cocoa powder, 70% cocoa solids
- 415g of semi-skimmed milk
- 60g of mint leaves
- 100g of whipping cream
- 25g of milk powder
- 12g of dextrose
- 12g of trimoline
- 84g of caster sugar
- 3g of Super neutrose
- 1 puff pastry block, best quality
- icing sugar, for dusting
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