Thai tea mousse...

in chocolate teardrop with mint ice-cream in a tuile cup...

The advantage of being an Asian and working in pastry and baking is I'm able to takes ingredients across the world to create a new dessert that represent my idea. Food is an art. It's about imagination, invention and expression.

make for 6 servings

for the Chocolate Teardrop
- 10 oz. 64% dark chocolate, tempered

for the Mousse
- 8.5 oz. milk
- 2.5 oz. sugar
- 4 egg yolks
- 3 tb. loose Thai tea
- 3 gelatin sheets
- 2 egg whites
- 4 oz. sugar
- 1 oz. water
- .5 oz. glucose
- 8.5 oz. heavy cream, whip to soft peak

for the Ice-cream
- 500 g half & half
- 100 g. egg yolks
- 100 g. sugar
- 1 cup mint leaves
- 1/2 ts. mint extract
- 1/4 ts. salt

for the tuile
see tuile's recipe

for the Chocolate Teardrop
1. Using spatula, spread the chocolate over the acetate.
2. As soon as it begins to set, stand it upright and pinch the two ends together, then secure it with paperclip.
3. Let it set completely before take the acetate off.

for the Mousse
1. Bloom the gelatin with cold water.
2. Bring the milk and loose Thai tea to a boil, infuse for 5 minutes and strain twice.
3. Prepare anglaise with the infused milk, sugar and yolks. Add bloomed gelatin.
4. Prepare Italian meringue with the egg whites, sugar, water and glucose.
5. When anglaise begins to set and becomes uniformly gelatinous, fold in meringue and then fold in whipped cream.
6. Fill into a piping bag with plain tip, pipe into the chocolate teardrop.
7. Freeze.

for the Ice-cream
1. Bring the cream to a simmer.
2. Whisk egg yolks with sugar until dissolve, temper with a cup of hot cream and return to the heat. Continue to whisk on low heat until 165 degree F, cool it down on an ice-bath.
3. Blanch and shock the mint leaves, blend with a cup of anglaise and salt in a blender. Strain into the anglaise.
4. Add extract and mix well.
5. Spin and freeze.

for the Tuile
see tuile's procedure


Manggy said...

Well, that is beautiful indeed :) Well done. I haven't yet tried making mousse that incorporates both italian meringue and whipped cream.

Vanillaorchid said...

wowwwwwwwwwwww...so beautiful ka P'Thip.

Teardrop is fabulous ka P'Thip.

I love the butterfly so much ka.

Can you plase teach me how to do it ka?

Thip said...

Thanks, Mark. Oppositely, I've never done mousse without the meringue though. :)

Om, I piped the butterfly with tempered chocolate. You'll need to draw the outline on the paper first, then place the acetate over and pipe. Let it set at room temperature before take out the acetate.

Simply...Gluten-free said...

OK, this is almost too beautiful for words. Just stunning.

Shari said...

You make it look and sound so easy! I love the butterfly, and thai tea mousse with mint ice cream sounds delicious!

Cindy. Lo. said...

I really need something sweet and delicious like this at this moment!

culinarytravelsofakitchengoddess said...


So artistic, absolutely beautiful.

Sammi said...

Wow, this is gorgeous!

I agree with you that being an Asian is definitely an advantage in cooking. I am going to try your recipe and make this gorgeous dessert at a dinner party!

Chocolate Shavings said...

Wow, that looks great! Especially the chocolate butterfly - I wouldn't want to eat it, it's so pretty.


cakewardrobe said...

BEAUTIFUL and absolutely flawless!!!!!

Vanillaorchid said...

P'Thip, Thank you so much na ka.

Will try to do it soon ka. ^-^

Thip said...

Thanks, guys.

Medena said...


marye said...

This is ...I don't know..I think I am at a loss for words...just beautiful.

Thip said...

Thanks, Medena and Marye.

เจซอง said...

พี่ทิพย์ วันก่อนหาข้อมูลแล้วเจอรูปของพี่ทิพย์ในเชฟทอล์ก เลยนึกได้ว่าไม่เห็นพี่ทิพย์ที่บล็อกแกงค์นานโขเลย วันนี้เลยเข้าไปดูถึงเห็นว่าย้ายมาที่นี่แล้ว งั้นต่อไปแวะที่นี่เลยนะคะ รูปสวยอิ่มตาอิ่มใจดีจังค่ะ

Tartelette said...

Another stunning creation! Wish I had an audience for the mousse but I think I would have to eat it by myself..oh wait, since when would that be a problem?!!


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