Layered Mint And Coffee Chocolate Syllabub
|Mint||150 Gram (2 Large Bunches, Including Stems)|
|Double cream||500 Milliliter|
|Golden caster sugar||60 Gram|
|70% chocolate||100 Gram|
|Strong coffee||3 Tablespoon|
|Egg||2 , separated, whites only|
Blanch the mint in boiling water for about 20 seconds, no more.
Drain and immediately plunge into a sink or large bowl filled with very cold water.
Drain and lightly squeeze out excess water then pick off the leaves and discard the stems.
Whizz the mint with the milk in a blender for 1-2 minutes until the mint is finely chopped.
Mix into the cream and leave to infuse for 15 minutes.
Pour through a fine sieve to remove any bits of leaf.
Using an electric whisk beat with half of the sugar until the mint cream forms soft peaks.
Meanwhile melt the chocolate with the coffee and brandy in a heatproof bowl set over a pan of gently simmering water.
Stir it occasionally, then remove the bowl and leave the mixture to cool, but not set.
Whisk the egg whites until stiff.
Gently beat the cooled chocolate mixture with the mascarpone and the remaining sugar and then carefully fold in the beaten egg white.
Layer the two mixtures into 6 pots or glasses and chill overnight.