Recipe for Mint-Chocolate Frozen Soufflés

Bring 100 ml of cream and milk to a simmer. Add 40 g of mint leaves, cover, and let steep for 30 minutes.

In the meantime, whip 200 ml of well-chilled cream with a mixer until it becomes firm. Keep in the refrigerator while preparing the rest.

Surround 6 ramekins with a diameter of 7 cm with parchment paper, allowing it to extend 3 cm above the edge, and secure with rubber bands.

Chop the chocolate with a knife and place it in a mixing bowl. Separate the egg yolks from the whites. Put the yolks in a small bowl with 15 g of sugar and whisk. Strain the milk and cream mixture and bring to a boil. Pour it over the egg yolks while whisking. Return to the saucepan, put it back on the heat, and continue whisking for 1 to 2 minutes until the texture is thickened.

Pour over the chopped chocolate and mix. Pour the egg whites with 90 g of sugar into a mixing bowl and place it over a pot of boiling water. Whisk until the mixture is really hot to the touch, then remove the bowl from the heat and whip with an electric mixer until you achieve a firm and glossy meringue. Fold the meringue into the chocolate mixture in several additions.

Then add the whipped cream, mixing gently. Pour the mixture into the ramekins and place in the freezer for at least 1 night. Ten minutes before serving, remove the paper from the ramekins, then decorate the surface with mint leaves and serve.

Tip: if you have one, use your kitchen thermometer: the mint cream should reach 82°C, and the egg whites 60°C. For an even stronger flavor, add a few drops of peppermint extract.