Name: Chocolate Gelatin with Mint Cream
Prep time: 120 min
Yield: 2
Cuisine: Internacional
Ingredients: 3/4 cups cow's milk; 1/4 cups low fat half and half cream; 50 grams cocoa, or pure cocoa powder; 2 1/2 teaspoons powdered gelatin; 60 grams sugar; 1 cup water; 2 sprigs spearmint; 1 egg yolk; 50 grams sugar; 1 tablespoon cornstarch; orange peels, 2 or 3 pieces; sprigs cinnamon, to taste; pinches salt; 2 egg whites; 120 grams sugar; 150 grams unsalted butter; 1 cup coffee, strong black; 80 sugar; sprigs cinnamon, to taste

Preparation

Medium

For the chocolate gelatin: Hydrate the gelatin in three tablespoons of water for three minutes. Heat the milk and dissolve the chocolate or cocoa powder in it. Whisk to integrate the ingredients well. When it comes to a boil, remove it from the heat. Add the hydrated gelatin. Stir until completely integrated into the milk and chocolate mixture. Let the mixture cool. Meanwhile, whip the heavy cream with the sugar in a bowl until it thickens. Add a little of the milk and chocolate mixture to the whipped cream, mix well; then gradually add the rest of the milk. Place in the container of your choice and refrigerate. For the Swiss meringue buttercream: Cut the unsalted butter into pieces and keep it out of the refrigerator while you perform the other steps. Place the egg whites and sugar in a heat-resistant bowl; set it over a double boiler. Stir the mixture constantly until the sugar granules have dissolved. To check, just touch the mixture with your fingers and rub them together; this way, you will know if the sugar granules have disappeared. Once this is achieved, remove the bowl from the double boiler and proceed to beat the mixture until the bowl is cool and the egg whites have a firm, fluffy consistency that forms peaks when you lift the whisk. Add the butter gradually to the Swiss meringue. Beat constantly until the meringue looks reduced and has turned into a manageable and solid cream with which you can make any decoration you desire. For the mint cream: Boil the milk together with the mint leaves, cinnamon, and orange peel for three minutes. Remove from heat and take out the cinnamon and orange peel from the milk. Let the mixture cool. Blend. Beat the egg yolk with the sugar. Dissolve the cornstarch in some cold water and add it to the egg yolk mixture. Combine the spiced milk with the egg yolk mixture with cornstarch, mix well, and bring to heat. Stir constantly until the mixture thickens and remove from the heat. For the coffee syrup: Mix all the ingredients, bring to low heat, and let reduce.