CHOCOLATE CHESS PIE WITH MINT

Boil cornmeal with cream evaporated milk and first measure of sugar. Reduce to a simmer and whisk until cooked (3-5 minutes). Remove from heat and whisk in cold butter.



Whisk together the second measure of sugar, egg yolks, and whole eggs. Slowly add some of the hot cornmeal mixture to the eggs, whisking well as to not cook the eggs in the process. Stir in the chocolate until smooth and incorporated. Stir in salt.



Bake custard filling in a water bath at 300 until fully set. Cool completely before unmolding.

Melt the chocolate and stir in feuilletine and season to taste. Spread evenly over a half sheet tray lined with a Silpat or parchment paper and allow to fully set. Once set, break up and store in a deli container until ready to use.

Add ¼ cup of the milk to the cornstarch and whisk to make a slurry.



In a heavy-bottomed saucepan, combine the remaining milk with the cream, sugar and glucose syrup and bring to a boil. Allow to boil for one minute, then add the slurry, whisk for three minutes, or until the mixture returns to a boil and thickens.



Remove from heat and immediately pour the liquid over the cream cheese, whisk to combine.



Add in fresh mint leaves and allow to chill in an ice bath until cool completely before storing in the fridge overnight.



Strain the base through a fine sieve and discard the mint leaves. Taste and season as needed before spinning per ice cream manufacturer’s instructions.