Mint Mousse

Bate the egg whites in a snow-like consistency for three minutes and gradually add the sugar until stiff peaks form. Reserve

Combine the peppermint extract and mix rapidly just to combine

Dissolve the gelatin in cold water and let it hydrate for five minutes

Place the mixture over low heat and stir until dissolved, then fold into the egg whites

Add the heavy cream and mix delicately with a spoon

Transfer to a serving dish and refrigerate for at least four hours or until firm

Serve in spoonfuls as a dessert or in chocolate cups.