A cool, minty treat.
Graham cracker crust:
1-½ cups [120 grams] Crushed graham cracker
¼ cup [60 grams] sugar
½ tsp Kosher salt
6 tbsp [85 grams] melted unsalted butter
½ tbsp [5g] powdered gelatin
4 tsp [20g] water
¾ cup [175g] cream at room temperature
2 cups [340g] Guittard Mint Baking Chips
2 ¾ tbsp [40g] unsalted butter
2/3 cups [140g] cold cream
Whipped cream for garnish
Combine ingredients for graham cracker crust and process in food processor until texture resembles coarse sand. Press lightly into an 8” baking dish, bake at 350°F for 10 minutes. Set aside to fully cool. Combine gelatin with water; set aside. Heat ¾ cup [175g] of cream to a simmer, remove from heat and add gelatin/water mixture until it dissolves. Pour hot cream over the mint chips and butter; whisk until smooth. With a hand blender, add cold cream and blend until combined. Cast into an 8” square pan with pre-baked graham cracker crust. Allow 2-3 hours to fully set. Garnish with fresh whipped cream. Serve cold.