Mint chocolate mille-feuille


Crisp discs of puff pastry meet thick, rich chocolate mousse and a scoop of refreshing mint ice cream in this beautiful, towering dessert from Andrew Sheridan. Making the ice cream and mousse in advance means all you have to do on the day is bake the pastry and assemble.

Some of the more unusual ingredients in the ice cream (super neutrose, trimoline and dextrose) are added to create a super smooth texture and reduce the amount of ice crystals present. If you’re struggling to find them, omit the super neutrose, replace the trimoline with honey and the dextrose with caster sugar – your ice cream won’t be as silky as Andrew’s, but it’ll still taste fantastic.

Recommended Articles

Leave a Reply