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Desserts
After Eight
“After eight” with a difference!
By Chef Stephane Poussardin Twitter Post the recipe on facebook Your email (*) print
At a glance
- Serves:
- 4
- Difficulty:
- Medium
- :
- 1 h min.
Read interview with:
Ingredients
- 4 balls of after eight ice-cream
- 200 gr. black chocolate to melt 52%
- 1 silicone mold 7cm in semi spheres
- 4 C / C-zeta chocolate peta
- 20 gr. mint syrup
- 1 sprig fresh mint
- 1 egg yolk
- 12 gr. cornstarch
- 250 gr. milk
- 25 gr. sugar
- A drop of peppermint essential oil Pranarôm Bio
- 50 gr. Creamed butter
- 70 gr. flour
- 5 gr. Egg Yolk
- 12 gr. of icing sugar
- 10 gr. cocoa powder
- 200 gr. water
- 100 gr. sugar
- 100 gr. of fresh peas
- 1 branch of fresh mint
- 20 gr. diced ginger
For the peppermint cream:
Cocoa for the biscuit:
For the preserved peas:
For the chocolate base:
- Melt the chopped chocolate in the microwave and stir.
- Fill the silicon mold with chocolate.
- Remove remaining excess chocolate so that only the molds are used.
- Freeze until ready for use.
For the mint cream "After Eight":
- Stir in all the ingredients except the essential oil and peppermint syrup.
- Simmer until it thickens to a creamy bright texture.
- Add the peppermint oil Pranarôm with the mint syrup and fill a plastic pastry bag and place in the fridge.
Cocoa for the biscuit:
- In a bowl mix the creamed butter with the egg yolks, add the flour and the sugar then the cocoa powder.
- Roll out on a parchment paper or a silicone sheet and bake at 180 ° C for 5 minutes, allow to cool and break to form crunchy biscuit bits.
For the preserved peas:
- Put the water, sugar, mint and ginger in a pan and allow to boil for a few minutes, add the peas and leave for about 10 minutes until caramelized.
- Allow it to cool to serve with the dessert.
Assembling the dish:
- Take the chocolate out of the silicone mold, place on top of the cocoa biscuit and mint cream filling.
- Garnish with fresh mint leaf, peas and candied peta zeta.
- Finally take a scoop of After Eight ice cream and place on one side.
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Jordi Roca, the younger of the Roca brothers and head dessert chef at the restaurant El Celler de Can Roca.
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