for 4 person

Cucumber granita

1 dl	water
100 g	sugar
½	cucumber (approx. 250 g), cut into pieces
3 sprig	peppermint, leaves torn off

Mousse

3 dl	full cream
150 g	white chocolate, finely chopped

To serve

30 g	meringue nests, crumbled

How it's done

Cucumber granita

Bring the water and sugar to the boil in a small pan, reduce the heat and simmer for approx. 2 mins. Pour the syrup into a stainless steel bowl, allow to cool slightly. Puree the cucumber with the peppermint, pass through a sieve into the syrup. Cover and freeze the mixture for approx. 5 hrs., scrape the mixture four times with a fork until frozen.

Mousse

Heat the cream in a pan; do not boil. Remove the pan from the heat, add the chocolate and stir until melted, leave to cool. Cover and chill in the fridge for approx. 5 hrs.

To serve

Using the whisk on a hand mixer, beat the chocolate cream until stiff. Transfer the mousse to a piping bag with a smooth nozzle (approx. 1 cm in diameter). Place the meringues in the glasses, pipe the mousse on top. Serve the granita on top of the mousse, serve immediately.

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