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White Chocolate & Mint Cream

This smooth, light and flavourful white chocolate whipped cream with mint is perfect for desserts. The cream is made in a siphon and is ready in an instant. The sweet creaminess from the white chocolate cream goes perfectly with lots of fresh fruit and berries, such as strawberries or melon, or with cake, like a mini raspberry tart.

White Chocolate & Mint Cream
  • Combine the milk, cream and mint sprigs in a saucepan, heat to boiling, then remove the pan from the heat.
  • Chop the chocolate and soak the gelatine in cold water.
  • Add both to the warm mint-cream and leave for 20-30 min. so the cream absorbs the minty flavour.
  • Refrigerate the cream for at least 4-5 hours, preferably overnight.
  • Strain out the mint, then pour the cream into a whipping siphon. Attach a gas cartridge, shake the bottle gently and then dispense the cream.
    • To serve
  • With cake or fresh fruit.

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