Mint & Oregano Marquise

Ingredients

For the base

• 5 eggs • 125 g castor sugar

• 125 g refined flour • 25 g butter, unsalted

For mint and oregano paste

• 50 g fresh mint • 25 g oregano

• 50 g castor sugar

For the marquise

• 200 g whipped cream • 50 ml cooking cream • 5 egg yolks

• 50 g white chocolate • 1 ltr milk

• 20 g gelatin

To garnish

• 100 g white chocolate • 25 g cocoa butter • few sprigs fresh mint

Method

For mint and oregano paste

Boil fresh mint and oregano with water and sugar for 10 minutes. Puree it using a blender.

For the base

Whip whole eggs with sugar to peak stage. Fold in flour with melted butter. Pour the batter into a prepared, greased baking tray and bake at 180° C for 6 minutes.

For the marquise

Make sabayon with egg yolk and sugar, add milk and cooking cream. Fold in mint–oregano paste, whipped cream and white chocolate. Add gelatin and set the mousse in a ring mould.

Assemble

Cut prepared base into the desired shape, de-mould and place the mousse on top.

Freeze it for 15 minutes. Melt white chocolate and cocoa butter and spray the mixture on top of the frozen truffle to obtain a velvety texture. Add a mint sprig on top.