Ingredients
Mint Ribbon
- 320 grams Boiling water
- 3 tablespoons Gelatine powder, Grass fed such as Great Lakes brand
- 1/2 cup of cold water
- 22 grams powdered greens, such as Phytogreens by Herbs of Gold
- 45 grams coconut milk powder
- 210 grams coconut oil
- 110 grams Raw Honey
- 1 tablespoon vanilla
- 1/4 teaspoon salt
- 1/2 + drop peppermint oil (food grade) to taste
- 1 double boiler, base filled with hot water
Chocolate Layers
- 320 grams Boiling water
- 3 tablespoons Gelatine powder
- 1/2 cup cold water
- 45 grams Cocao powder
- 45 grams coconut milk powder
- 210 grams coconut oil
- 110 grams Raw Honey
- 1 tablespoon vanilla
- 1/4 teaspoon salt
- Silicone pan or mould
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. Pour the 1/2 cup cold water into mixing bowl and add the 3 Tablespoons of cup cold water. Let sit for 5 minutes.
- 2. Add rest of ingredients including boiling water and blend 45 sec/sp 6 increasing speed slowly from 1 to 6.
- 3. Pour Mint Ribbon mixture into double boiler to keep warm. The idea here is to keep the mixture from setting while chocolate mixture is being prepared.
- 1. Pour the 1/2 cup cold water into mixing bowl and add the 3 Tablespoons of gelatine powder. Let sit for 5 minutes.
- 2. Add rest of ingredients including boiling water and blend 45 sec/sp 6 increasing speed slowly from 1 to 6. Scrape down sides of bowl.
- 3. Pour half of Chocolate Mixture from mixing bowl into silicone baking pan or mould and set in freezer for 15 minutes. Leave remainder of mixture in Thermomix bowl, replace bowl into unit and place lid on top. This will help keep mixture warm enough to prevent mixture from setting till required.
- 1. Remove Chocolate mixture from freezer and test for firmness. A resilient skin should have formed. In other words, mixture should not be wet to touch and should have set enough to be a little 'bouncy' or firm on contact! If in doubt, return to freezer for 10 + more minutes. Once mixture has reached desired firmness gently pour warm Mint Ribbon mixture over chilled chocolate layer and return to freezer for 15 + more minutes.
- 2. Check firmness of Mint Ribbon layer as above. If level of set resilience has been reached, pour remaining Chocolate Mixture over Mint Ribbon (if still too liquidy, return to freezer for 10 more minutes and then check again as above). By now the silicone mould should contain two layers of Chocolate Mixture with a Mint Ribbon in between. Place filled silicone mould into refrigerator to set further for 2 + hours before serving.
- 3. To serve, warm a knife under hot water and then run knife around inside edges of silicone mould to help loosen chiffon from sides. Carefully invert chiffon onto plate or platter. Silicone helpfully bends which aids in the release of the chiffon from mould. Slice or cut into individual servings and garnish with fresh berries if desired.
Mint Ribbon
Chocolate Mixture
Assembling Mint Ribbon and Chocolate Layers
Tip
Silicone works wonderfully to set this dessert since it is flexible and so is easy to remove chiffon sticking to sides.
I don't actually own a 'double boiler' so I simply substitue by warming a pot of water to boiling and then set an appropriately sized heat proof dish over top of pot, pour in Mint Ribbon mixture and ensure. Important to remember to cover mixture bowl with lid to help keep warm. Note there is no need to keep heat under double boiler while mixture is set aside in this double boiler.
To colour the 'Mint Ribbon' the appropriate green, I use Herbs of Gold 'Phytogreens' though there are many 'green powders' on the market which taste as good and can be instead used. Spirulina is widely available, though it is not my preference and this is a matter of personal choice/taste. I love knowing that I'm consuming healthy greens when I eat this dessert!
However, if 'green powder' is simply not available, this chiffon can also be made, and is just as tasty without adding any 'green powder'. The peppermint oil will still provide a minty flavour without the color. If omitting the 'green powder' simply substitute 22 grams of extra coconut milk powder.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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