Easy Mint Mousse

Directions

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.