After Ate
By Jodi MacKinnon (QFG) [MACJOD]
May 8, 2019
After Ate A spectacular dark chocolate and mint mignardise to serve at elegant cocktail parties or as petit fours after dinner. "El Jardin"
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Recipes
After Ate
Course
Dessert
Cuisine
French
Servings
50
Ingredients
- •
15 g sorbitol
- •
25 g gelatin powder
- •
Mint green colouring
Instructions
- 1
“El Jardin” Liquid Ganache
- 2
Heat the cream, liquorice paste, sorbitol, and inverted sugar to 50º C. Melt the chocolate in a double boiler. Combine the cream mixture and melted chocolate and whisk to emulsify. Cool to 45º C and whisk in the butter.
- 3
Whipped Mint Gelatin
- 4
Soak the gelatin in cold water and when soft, squeeze out excess water. In a small pot over low heat, melt the gelatin in a small amount of the water. Whisk in the remaining ingredients.
- 5
In a mixer, beat the mixture until it has the consistency of meringue. Pour into hemispherical silicone moulds and freeze. Slice into thick coins for assembly.
- 6
Mint Gelatin for Coating
- 7
Heat the ingredients, except the mint paste, and bring to boil. Remove from the heat and whisk in the mint paste. Cool to 75ºC.
- 8
Assembling
- 9
Pipe the ganache, filling the small rounds, and let set. Using a thin needle, dip the whipped gelatin coins in the gelatin for coating. Place as a cap on top of rounds and decorate.