“After eight” with a difference!


  • 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

For the peppermint cream:

  • 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

 Cocoa for the biscuit:

  • 50 gr. Creamed butter 
  • 70 gr. flour
  • 5 gr. Egg Yolk
  • 12 gr. of icing sugar
  • 10 gr. cocoa powder

For the preserved peas:

  • 200 gr. water
  • 100 gr. sugar
  • 100 gr. of fresh peas
  • 1 branch of fresh mint
  • 20 gr. diced ginger

For the chocolate base:

  1. Melt the chopped chocolate in the microwave and stir. 
  2. Fill the silicon mold with chocolate. 
  3. Remove remaining excess chocolate so that only the molds are used.
  4. Freeze until ready for use.

 For the mint cream "After Eight":

  1. Stir in all the ingredients except the essential oil and peppermint syrup.
  2. Simmer until it thickens to a creamy bright texture.   
  3. Add the peppermint oil Pranarôm with the mint syrup and fill a plastic pastry bag and place in the fridge.

 Cocoa for the biscuit:

  1. In a bowl mix the creamed butter with the egg yolks, add the flour and the sugar then the cocoa powder.
  2. 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:

  1. 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. 
  2. Allow it to cool to serve with the dessert.

Assembling the dish:

  1. Take the chocolate out of the silicone mold, place on top of the cocoa biscuit and mint cream filling. 
  2. Garnish with fresh mint leaf, peas and candied peta zeta. 
  3. Finally take a scoop of After Eight ice cream and place on one side. 
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