Recipe of Mina Kakania,
"BHMAgourmet" magazine from "TO BHMA" newspaper (2008)
4 eggs
¼ tea-cup of caster sugar
1 tea-cup of milk, full fat
1 tea-cup of fresh spearmint leaves
3 tsp gelatine powder
2 tbsp hot water
2 tbsp cold water
300ml single cream (35% fat), whipped into a thick consistency
extra spearmint leaves, finely chopped (for garnishing)
Method:
In a large non-stick pot warm the milk in low heat and add the spearmint. You leave the mixture for 15 minutes so to give the chance to the milk to absorb the flavour and aroma of the spearmint.
Transfer the mixture into a blender and whizz until you have a thin pulp. Pass the mixture through a fine sieve and let the liquid to run into a bowl.
In the bowl of a standing mixer beat the eggs with the sugar until fluffy and pale. Add in the bowl the milk mixture and stir very well.
Transfer this creamy mixture into a non-stick pot on low heat- stirring constantly with a wooden spoon until it is warmed through and slightly thick without coming to the boil.
In a bowl dissolve the gelatin first in the cold water. Then add the hot water and stir well to combine and dissolve the gelatin completely. Pour the gelatin liquid into the bowl with the cream. Stir very well with a wooden spoon and leave the cream to cool down.
When it is cold add the whipped cream in and stir again very well to blend the ingredients. Choose a mould of a shape of your choice and lightly brush with a bit of oil. Empty the cream in the mould carefully making sure to cover all the curves and corners.
Cover loosely with cling film and leave the dessert in the fridge for at least 5 hours or preferably all night until it is properly set.
Carefully invert the dessert on a serving platter, garnish with the chopped spearmint on top and serve immediately.
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