REVISITED MINT CHEESECAKE
Vanessa Donnini
Time of realization: 30 minutes + rest times
Die from 18 cm
Ingredients:
for the base:
200 g of cocoa biscuits
80/100 g of butter
for the mint panna cotta:
500 ml of fresh liquid cream
60 g of granulated sugar
80 ml of mint syrup
6 g of isinglass
dark chocolate to taste
Procedure:
First crumble the biscuits and add the previously melted butter.
Arrange them on a hinged pan both on the bottom and along the edge, finally compact them with the back of a spoon and place in the refrigerator.
At this point, soak the isinglass in cold water. In a saucepan, heat half the cream with the sugar until it just comes to a boil.
Turn off the heat and add the well squeezed isinglass, the other half of the cream and the mint syrup, turn everything.
Take the pan back from the fridge and pour the mint panna cotta inside, put it back in the fridge for at least 4/5 hours.
Finally decorate with melted chocolate in a bain marie.
