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4.14 LOUISVILLE MAGAZINE 8 7 The Brown Hotel's English Grill 335 W. Broadway MINT JULEP TRIFLE Mint mousse 5 sheets gelatin ¼ cup sugar ½ cup water 2 tablespoons light corn syrup 3 tablespoons fresh mint, chopped 1 cup heavy whipping cream 1 drop green food coloring Bourbon-ginger gelée 6 sheets gelatin 1 cup water ¼ cup bourbon ¼ cup sugar 1 teaspoon ground ginger Almond crust 1 cup almond meal 1 tablespoon melted buter ¼ cup light-brown sugar 1 pinch salt 1 teaspoon vanilla extract In a small bowl with ice and water, soften fve sheets gelatin. In a saucepot on medium, combine water, sugar, corn syrup and mint. Heat until sugar has dissolved and color turns slightly green, about fve minutes. Strain and discard mint. Squeeze excess water out of gelatin and dissolve in mint syrup. Cool. In a mixer, whip heavy whipping cream until stif peaks form, about three min- utes. Fold in cooled mint syrup and add food coloring. Refrigerate four hours. In a small bowl with ice and water, soften six sheets gelatin. In a saucepot on medium, combine water, bour- bon, sugar and ginger. Heat until sugar has dissolved. Squeeze excess water out of gelatin and dissolve in gelée. In a small baking dish, about 4-by-5 inches, spray with nonstick cooking spray. Strain gelée into dish and set in refrigerator, about four hours. Cut into small squares. In a medium bowl, combine almond meal, butter, brown sugar, salt and vanilla extract. Mix until com- bined. To build the trife, frst add a layer of 1 ⁄₈ cup of the almond crust. Add a layer of about four cubes of gelée. Pipe about ¼ cup of the mousse into the top of the glass. Repeat. "I wanted to create a dessert that tasted just like a mint julep. I love playing around with diferent favors and textures, and a trife is a great way to create a dish with lots of interesting and diferent bites. The bourbon gelée has a strong bourbon favor, just like the classic cocktail, and the hint of mint in the mousse accents that favor and pairs with the crunch from the graham cracker-like crust. It's a simple dish to make at home and would look very elegant on any Derby party spread." — Shelby Cook, pastry chef 82-97.indd 87 3/19/14 5:33 PM