On Sunday night my cooking club came over for dinner, with the theme of “Mint Madness.” Every time we get together, we have a theme that participants have to interpret. Each person can make whatever type of dish they choose, and let me know in advance so I can round out the menu with whatever course is missing. “Mint Madness” meant that mint had to factor into the dish, but did not have to be the star ingredient. Highlights of the meal included a lemon-asparagus risotto, stuffed ricotta pasta, and roasted parsnips and carrots. Sam’s dessert, however, was THE highlight of the meal, so it gets a special mention and its own picture.
Sam made a mint- infused whipped cream, which he did by soaking mint leaves in cream overnight, then muddling the mint with a mortar and pestle, adding the juice, and whipping it up. He put it over sugary-sweet peaches and raspberries, and topped the whole thing with dark chocolate shavings.
I made a mint-chocolate chiffon pie, based on a recipe from the delectable Chocolate (my edition is an older one, hence the slight difference in name from Amazon). The original recipe is for a chocolate chiffon pie; I added the mint. The cooking club ate half of it before groaning from the mass amount of food we’d eaten, and my office enjoyed the other half the next day.
Mint- Chocolate Chiffon Pie
Adapted from Chocolate.
2 cups filberts (or other nut of choice)
4 tbsp sugar
2 tbsp melted butter
1 cup milk (2% or whole)
2 tsp powdered gelatin
1/2 cup superfine sugar
2 eggs, separated
8 oz semisweet chocolate, roughly chopped
1 tsp vanilla extract
2 tsps mint extract
1 cup heavy cream
mint leaves to garnish
Preheat the oven to 400 degrees Fahrenheit. Process the filberts in a food processor until finely chopped. Add the sugar and butter and process briefly to combine. Pat the mixture into a 9-inch pie pan, pressing down and up the sides to ensure an even crust. Bake 8- 10 minutes or until light golden brown. Cool.
Pour the milk into a heatproof bowl and sprinkle the gelatin on top. Let it soften for 2 minutes, then place over a pan of gently simmering water. Add half the superfine sugar, both egg yolks, and chocolate. Whisk constantly over low heat until the chocolate has melted, about 5 minutes. Remove from heat. Stir in vanilla and mint extracts and place in fridge to chill for 60 minutes or until starting to set. It should just be starting to set when you take it out, but don’t worry, it will set fully later.
Whip the cream until stiff, then fold 2/3 of it into the chocolate mixture. In a separate bowl, whip the egg whites until soft peaks form (note: I accidentally leaked some egg yolk in when separating the eggs and worried that they wouldn’t whip despite fishing out the yolk, but they did!) Add 2 tsps of the remaining superfine sugar, whisk until stiff peaks form, then fold in the rest of the sugar. Fold the egg white mixture into the chocolate mixture. Pour the filling on top of the crust and chill in fridge for a minimum of 3 hours.
Decorate the pie with remaining cream and garnish with mint leaves before serving. To decorate, I cut a hole in the corner of a ziplock bag and stuck a star tip in. It worked great!