ingredients:

-genoese cake (instructions omitted) steeped in fresh mint

-fresh mint mousse

-strawberries

-carmalized gioconda cake (instructions omitted)

preparation:

---fresh Mint Soaking---

500cc syrup @ 30 degrees C

250 g water

20 g chopped fresh mint

heat up the syrup and add the mint. leave it in infusion for 10-15 minutes, covered with a plastic film (plyvinyl perhaps). Strain and add the water.

---fresh mint syrup---

1 kg sugar

400 g water

200 g chopped fresh mint

bring to a boil the water and the sugar. remove from the heat and add the fresh mint. let it stand for 30 minutes, then put in the blender and strain.

---fresh mint mousse---

250 g water

580 g sugar

70 g chopped fresh mint

bring the water and sugar to a boil. add the chopped fresh mint and let it stand for 15-20 minutes. strain and recuperate the mint to grind in the blender.

650 g egg yolks

330 g gelatine leaves

70 g fresh mint syrup

1900 kg light whipped cream

mix the filtered syrup and the egg yolks and poach in a bain-marie until the preparation becomes creamy. put in the mixing bowl and beat until throughly cold. dissolve the gelatine in a bain-marie, once washed and drained. take a small amount of the previous preparation and mix it with the wire whisk. add the fresh mint finely chopped, the cold infusion, and then, the rest of the cold preparation, beating vigorously. fold in the whipped cream and use at once.

line the inside of a 4.5 cm high ring with a plastic (plyvinyl!) strip and with a band of caramelized Gioconda cake of the same width. at the bottom, place a 1.2 cm thick disk of genoese slighty steeped. fill to half with fresh mint mousse and cover with a second disk of genoese of the same thickness. add mint mousse up to 1 mm from the brim of the gioconda brand. freeze.

allow to defrost completely and decorate with strawberries. cover with translucent glaze almost cold. add two large leaves of fresh mint.

from La Påtisserie de Pierre HermÉ

ref

for Delicious Dish challenge