Easy Mint Mousse

1. 1

   Finely chop the mint leaves, then combine with milk in a sauce pot.

2. 2

   Bring to a boil over medium heat, then cover and steam for 1 hour.

3. 3

   Dissolve the gelatin powder in water in a heatproof bowl.

4. 4

   Strain the mint milk from Step 1 into a bowl.

5. 5

   Mix sugar into the bowl from Step 3.

6. 6

   (If you have it, add mint liqueur now.)

7. 7

   Microwave the gelatin from Step 2 uncovered for 15 seconds on 500W, then add to the bowl from Step 4.

8. 8

   Refrigerate until slightly thickened.

9. 9

   Whisk heavy cream in a separate bowl until it's as thickened as Step 5.

10. 10

    Gently combine the bowls from Steps 5 and 6.

11. 11

    Divide the mixture equally into two bowls, cover, and refrigerate until firm.

12. 12

    Enjoy!

13. 13

    Garnish as you like.

14. 14

    This time I have mint, nuts, silver dragees, and chocolate shapes I made with a quick-dry chocolate pen on parchment paper on my finished dish.

15. 15

    10 g of mint leaves is about enough to fill a 10 cm wide dish.

16. 16

    Note: If using low fat milk and cream, each serving is ~102 kcal.

17. 17

    If using regular milk and vegetable heavy cream, each serving is ~127 kcal (both of these are without toppings).

18. 18

    Story time!

19. 19

    This is the potted mint plant I bought.

20. 20

    I really like choco-mint flavored sweets, so I was really eager to make something with it.

21. 21

    I started with mousse.

* Per serving · 4 servings · Values may vary.