1. Fill a spiral silicone mold halfway up with white chocolate cremeux, then pipe mint chip cream in the center, more chocolate cremeux, then top with a chocolate roulade disc.
2. Freeze overnight.
3. On the day you’re serving the Peppermint Spiral, unmould the dessert, glaze it with the chocolate mint mirror glaze. Place it in the center of a serving plate.
4. Garnish with white chocolate anglaise in chocolate cups then add chocolate petals.

For the white chocolate cremeux:

1. Place the gelatine in a bowl, add water, and allow to bloom.
2. Place the cream and milk in a saucepan and bring to a boil.
3. Whisk together the yolks and sugar and temper into the eggs. Return to the heat and gently bring to a low simmer.
4. Strain into a bowl, add the bloomed gelatine, mint essence, chocolate, and vanilla. Blend well.
5. If using the food gel for the Peppermint Trifle Poet Glasses, divide the cremeux into three bowls, leaving one white, dying another pink and the third red.
6. Place plastic wrap over the surface so a skin doesn’t form and chill overnight.

For the mint chip cream:

1. Place the gelatin in a bowl, add water, and allow to bloom.
2. Place the cream and milk in a saucepan and bring to a boil.
3. Whisk together the yolks and sugar and temper into the eggs. Return to the heat and gently bring to a low simmer.
4. Strain into a bowl, add the bloomed gelatine, mint essence, chocolate chips, chocolate, and vanilla. Blend well.
5. Place plastic wrap over the surface so a skin doesn’t form and chill overnight.

For the chocolate roulade:

1. Preheat the oven to 400 degrees.
2. Spray and line two 24×19” sheet pans.
3. In a bowl, whip the egg whites with 1/3 of the sugar to a medium peak.
4. In a second bowl, whip the yolks with the remaining sugar to the ribbon stage.
5. Fold in the sifted flour and cocoa into the yolk mixture.
6. Fold the whipped egg whites into the yolks.
7. Divide the batter between the two sheet pans and bake for 5-7 minutes until a cake tester inserted in the center of the cake comes out clean.
8. Remove from the oven and let cool in the pan.

For the mint mirror glaze:

1. Place the gelatin in water #1 and allow to bloom. Microwave in short :5-:10 second bursts until dissolved. Put the bloomed gelatine in a separate bowl with the condensed milk with the chocolate.
2. In a saucepan, cook water #2, sugar, and glucose until the mixture reaches 220 degrees, then pour over the gelatin, condensed milk and chocolate mixture. Mix well and store in the refrigerator overnight.
3. The next day, when ready to use, heat to 105 degrees and use at 85-95 degrees.

For the chocolate anglaise:

1. Bring the heavy cream, vanilla bean seeds, and honey to a boil.
2. Whisk together the egg yolks, sugar, then temper in the hot cream. Cook the mixture until thick.
3. Strain the anglaise into a bowl and stir in the lemon zest. Cool in an ice bath.