Mint Mousse

1

Beat the egg whites until stiff peaks form, then gradually add the sugar. Reserve

Add the peppermint extract and beat quickly just to mix

2

Place the water in a heatproof bowl and sprinkle the gelatin over it, stirring gently

Let it hydrate for 5 minutes

Put it on the stove

in a bain-marie and when dissolved, add it to the beaten egg whites

3

Add the heavy cream and mix delicately with a spatula

Transfer to a bowl and refrigerate

for at least four hours or until firm

Serve in spoonfuls as mousse on dessert plates or in chocolate cups like the one shown (see next page).