Hortelä and Mint Mousse

Dissolve the cornstarch in milk over low heat, stirring constantly, until thickened. Reserve

Bring water to a boil in another pot

Add hortelä leaves and cover, letting it infuse for 5 minutes

Strain and return the milk to the pot, now adding sugar

Let it simmer and wait for it to thicken to a syrupy consistency

Beat egg whites until stiff peaks form

Then, without stopping the beater, slowly pour in the hortelä cald and continue beating until the mixture cools

Dissolve gelatin in water as instructed on the package

Add gelatin to the beater and re-mix

Also add the reserved cream

Finally, add the liqueur

Distribute the mixture into individual cups and refrigerate for 3 hours

Cover with grated chocolate and serve.