In this case the ingredients are chocolate and mint. 2 ingredients, each presented with 3 preparations for a total of 6 different components.
Mint; Sauce, ice cream and crystallized leaves.
I made the ice cream by first blanching mint leaves in salted boiling water and shocking them in ice water. This ensures that they retain their vivid green color. The blanched leaves were blended with milk and then strained. From this I made the ice cream.
The sauce was made by simply blending chopped mint leaves, sugar and heavy cream to the point just before it became a whipped cream.
The crystallized mint was made by placing some leaves between 2 pieces of plastic wrap rubbed with oil and microwaved for about 50 seconds to dry them. They were dusted with superfine sugar.
Chocolate; Ganache, mousse and crumbled chocolate shortbread cookies.
The ganache was made by combining dark chocolate, sugar, corn syrup and cocoa powder in a sauce pot, slowly heating it til it melted and then blending it smooth.
I used the chocolate mousse recipe from the Bouchon cookbook. Instead of slicing it like TK does, I treated it like an ice cream, plating it in a quenelle.
The cookie crumble was accomplished by making a really simple shortbread and adding cocoa powder and salt.