After Eight

Floral Beauty Recipe

Preparation

Ingredients

GRANITA MINT
Apple juice 700g
Spinach 300g
Ginger fresh 40g
Mint leaves 18g
Calamansi 100g
Sugar 150g
Lime juice 20g

DARK CHOCOLATE SPONGE
Sunflower oil 300g
Mint leaves 30g
Egg 250g
Sugar 400g
Milk 400g
Flower 450g
Cocoa powder 50g
Baking powder 3.5g

MILK CHOCOLATE MOUSSE
Whipped cream 540g
Milk chocolate 40% 260g
Sugar 100g
Lemon puree 40g
Egg yolks 100g
Whole milk 200g
Gelatin 12g

MINT CHANTILLY
Mint leaves 15g
Lime zest 2.5g
Lime juice10g
Sugar 170g
Cream 500g
Mascarpone 500g
Vanilla 1st

Recipe

GRANITA MINT

Heat 20% of the apple juice with the sugar and fresh ginger Bring it to a boil. Add the remaining ingredients and bland them until smooth. Freeze the mass and use a fork for this granita

DARK CHOCOLATE SPONGE

Mix the sunflower oil with the mint leaves. Beat the sugar with the egg and add the milk. Add the sunflower oil mixture and emulsify. Gently mix in the sifted flour, cocoa powder and baking powder. Spray into a 2.5 cm diameter ball mat. Bake at 165°C for 15 minutes

MILK CHOCOLATE MOUSSE

Soften the gelatin in cold water. Bring the lemon puree and sugar to the boil and cook till 120°C add to the lightly beaten egg yolks and beat until stiff. Bring the whole milk to the boil and make a ganache with the chocolate add the softened gelatin in the mixture. Mix all gently with the whipped cream

MINT CHANTILLY

Mix the sunflower oil with the mint leaves. Beat the sugar with the egg and add the milk. Add the sunflower oil mixture and emulsify. Gently mix in the sifted flour, cocoa powder and baking powder. Dose in the desired form Bake at 165°C for 15 minutes