Chocolate and Mint – this is not new. It is a culinary classic. However, I just love that flavor combination of smooth darkness (chocolate) and bright freshness (mint) in this dessert. This is for mint lovers. And for chocolate fans. Or both.
We made it yesterday, at the end of a sunny summer day and it was just the perfect finish of a dinner. Simple, but surprisingly good! Instructions: You have to take a spoon ful of the mousse, followed by a sip of the mint shooter, and so on….
Get the lemonade recipe here.
The mousse is melted dark chocolate (sugar free, honey sweetened), stirred hot into a mix of whipped cream, sour cream, crème fraîche, honey and a little bit of organic orange zest. Grated chocolate sprinkled on the surface once the mousse is plated in portion glasses, and garnished with the true dark peppermint. The mousse can be prepared in advance, the lemonade is best à l a minute, as we call it.
My favorite drinks in summer are green herbal or sweet fruity lemonades – home made of course.
If you happen to have a similar blessing of mint like me, cut it to encourage even better growth and make this refreshing green lemonade:
Place 10 freshly cut mint stalks with the leaves in the blender, add 500 ml still water, 1 cup of crushed ice, the juice of 1 organic lemon and approximately 2 tablespoons of agave syrup or acacia honey (take more if you love the lemonade sweeter).
Blend the ingredients well for around 30 seconds, then strain through a fine sieve.
Enjoy the green drink immediately after preparation to avoid discoloring and loss of freshness.
This drink has a convincing strong green and minty flavor, is full of chlorophyll, menthol and Vitamin C and is my secret weapon against the summer heat and thirst. The fresh breeze you feel on your taste buds when you take the first sip is something you won’t want to miss anymore once you have tried it.
Stay healthy and enjoy the summer!
Another fruity and mild lemonade recipe will be featured soon on this blog.
Summer greetings from Dubai !
To maintain a herb garden is providing much culinary joy for a chef. I do have one in Dubai in Madinat Jumeirah (picture on the right with Burj Al Arab in the background) and one in my Bavarian home. These two herb gardens work quite different. While the garden in Dubai comes live and lush in the winter season, the other one disappears under a thick layer of white snow from December until February. And while my lovely Dubai herbs are suffering in the summer heat, I can harvest large bunches of various herbs in Germany. When I am there.
I usually don’t plant any new herbs in Dubai between June and October to avoid my disappointment when the young greens are slowly reducing until they have vanished. Without me cutting them.
But I leave what is already there and strong. And see, what is nicely growing as if weather is pleasant and not hot at all? My mint!
Just to compare: Mint in Dubai ……..
…..and Mint in Bavaria (a different type though, called apple mint)
I love mint. This refreshing taste. So cooling. Perfect for summery dishes. Look at below little salad I made today – steamed baby carrots, fava beans, baby zucchini with feta cheese, toasted pine nuts and a good hand of picked mint leaves. I added a few mint blossoms just because they are so pretty. A drizzle of extra virgin olive oil, a dash of fresh pressed lemon juice and voilà, a nourishing, cooling and summery dish is ready to serve.
For aromatic drink with mint you can also see a recipe here.
Enjoy the summer.