Description

A tasting menu of : Mint, Pepper and Cardamom Tinged Cream with Stone Fruits. Mayan Cocoa Tinged Cream with Mango. Black Onyx Tinged Cream with Banana and Cocoa Shavings. Honey and Anise Tinged Cream with Summer Berries.

Ingredients

Scale

For the whipped cream:

1 pint heavy cream
1 Tbs raw sugar, fine grain
1 large mixing bowl, chilled
4 small mixing bowls, chilled
Hand mixer or whisk, attachments chilled

For the mint and cardamon cream:

6–8 small mint leaves, finely chopped
1/8th tsp cardamom, finely ground
1–2 pinches black pepper, finely ground
1 Saturn peach, diced
1 nectarine, diced

For the Mayan cocoa cream:

1 Tbs Mayan cocoa
1 mango, diced

For the Black Onyx cream:

1/2 Tbs black onyx cocoa
1 banana, diced
1–2 Tbs 75% or higher cocoa, shaved
For the honey Anise:
1 Tbs honey powder
2–3 drops anise essential oil

Cook Mode Prevent your screen from going dark

Instructions

Starting with our whipped cream, place heavy cream in a large chilled mixing bowl. Beat with a hand mixer or whisk that has been chilled. Continue to beat cream until just softly peaked.
Add sugar at this point and continue to beat until you have just achieved a slightly firm peak. Then quarter your whipped cream and transfer to individual chilled bowls.
Add flavorings such as above or your own desired flavorings until just incorporated and chill for 20 minutes or so.
To arrange, depending on you mini servers, add one layer of chosen fruit then top with creamy tinged mousse. Add an additional layer of chopped fruit and chocolate shavings where specified or desired.

Notes

This recipe allows for an approximation of 8 tablespoons per quartered batch, so 1 tablespoon per guest will yield enough for eight guests. You can increase or decrease the amounts served depending on the number of guests.