Easy Mint Mousse Recipe by cookpad.japan
Cooking Instructions 1 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. 2 Dissolve the gelatin powder in water in a heatproof bowl. 3 Strain the mint milk from Step 1 into a bowl. 4 Mix sugar into the bowl from Step 3. (If you have it, add mint liqueur now.) 5 Microwave the gelatin from Step 2 uncovered for 15 seconds on 500W, then add to the bowl from Step 4. Refrigerate until slightly thickened. 6 Whisk heavy cream in a separate bowl until it's as thickened as Step 5. 7 Gently combine the bowls from Steps 5 and 6. 8 Divide the mixture equally into two bowls, cover, and refrigerate until firm. Enjoy! 9 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 10 g of mint leaves is about enough to fill a 10 cm wide dish. 11 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). 12 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. 1 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. 1 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. 2 Dissolve the gelatin powder in water in a heatproof bowl. 2 Dissolve the gelatin powder in water in a heatproof bowl. 3 Strain the mint milk from Step 1 into a bowl. 3 Strain the mint milk from Step 1 into a bowl. 4 Mix sugar into the bowl from Step 3. (If you have it, add mint liqueur now.) 4 Mix sugar into the bowl from Step 3. (If you have it, add mint liqueur now.) 5 Microwave the gelatin from Step 2 uncovered for 15 seconds on 500W, then add to the bowl from Step 4. Refrigerate until slightly thickened. 5 Microwave the gelatin from Step 2 uncovered for 15 seconds on 500W, then add to the bowl from Step 4. Refrigerate until slightly thickened. 6 Whisk heavy cream in a separate bowl until it's as thickened as Step 5. 6 Whisk heavy cream in a separate bowl until it's as thickened as Step 5. 7 Gently combine the bowls from Steps 5 and 6. 7 Gently combine the bowls from Steps 5 and 6. 8 Divide the mixture equally into two bowls, cover, and refrigerate until firm. Enjoy! 8 Divide the mixture equally into two bowls, cover, and refrigerate until firm. Enjoy! 9 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. 9 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 10 g of mint leaves is about enough to fill a 10 cm wide dish. 10 10 g of mint leaves is about enough to fill a 10 cm wide dish. 11 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). 11 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). 12 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. 12 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. 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