Dessert "Belmao"
6 servings
120 minutes
The dessert 'Belmao' is a refined combination of white chocolate, delicate cream, and fresh berries that creates a harmony of flavors and textures. The roots of this dessert trace back to European culinary traditions where the balance of sweet, creamy, and refreshing fruity notes is valued. White chocolate adds softness and velvetiness while mint brings lightness and freshness. The berry jelly complements the composition with a light tartness, creating a multi-layered delight. Belmao is perfect for concluding an exquisite dinner; it is not too heavy but leaves a pleasant aftertaste. Its visual presentation in glasses with neat layers makes it an ornament for the festive table. This is a dessert worth trying to enjoy its refined taste.
1
Melt the chocolate in a water bath.
- White chocolate: 280 g
2
Whip the cream with a mixer into a soft foam and add pepper.
- Cream 35%: 300 ml
- Mix of peppers: 0.3 teaspoon
3
Tear the mint by hand (leave a few leaves), add it to the cream.
- Fresh mint: 1 bunch
4
Slightly cool the melted chocolate and gently pour it into the cream, mixing and lightly whipping with a mixer.
- White chocolate: 280 g
- Cream 35%: 300 ml
5
Pour the mousse into glasses and refrigerate for 20-30 minutes.
6
Garnish the chilled mousse with mint leaves.
- Fresh mint: 1 bunch
7
For the jelly, boil the berries in 100 ml of water for 5 minutes.
- Fresh berries: 225 g
8
Dissolve 2 tablespoons of gelatin in 3 tablespoons of warm water. Heat over medium heat, stirring, without bringing to a boil. Let it cool.
- Gelatin: 3 tablespoons
9
Soak the remaining gelatin in 2 tablespoons of water. Once it swells, mix it with the berries. Place in glasses and refrigerate until fully set. Divide into 6 glasses and refrigerate for 30 minutes.
- Gelatin: 3 tablespoons
- Fresh berries: 225 g
10
Layer it: berry jam, mousse, and the jelly, garnish with a mint sprig and serve.
- Berry jam: 200 g
- Cream 35%: 300 ml
- Fresh mint: 1 bunch