Raise your hand if you have never tasted the Tropical at least once, one of the most popular non-alcoholic cocktails of the 80s based on milk and mint syrup.
I wanted to turn it into a fresh and delicious dessert, very easy and quick to prepare, perfect for hot summer afternoons.
Let's tie up the apron and let's get started!
INGREDIENTS for 2 servings:
200 g liquid cream for desserts (must be cold!)
130 g mascarpone (must be cold!)
60 g whole milk (must be cold!)
70 g mint syrup (if you want to prepare it at home, follow my recipe by clicking HERE)
65 g icing sugar
60 g dark chocolate drops
For decoration:
2 g fresh mint leaves
20 g dark chocolate drops
PREPARATION
In a bowl, whip the cream until stiff with an electric whisk at maximum speed and place it in the refrigerator until ready to use:
In another bowl, mix the mascarpone and the icing sugar together with the whisk (electric at low speed or manual); add the milk and mix again:
Combine the whipped cream and the chocolate chips and mix well, from the bottom up, trying not to disassemble the mixture:
Divide the cream into two equal parts, add the mint syrup to one of the two (my recipe HERE) and mix vigorously by hand with a whisk:
Let's assemble the cups!
Transfer each cream into a sac-à-poche and begin to fill half of each cup with the mascarpone cream:
Cover with a few layers of mint cream garnishing it with the hand-chopped fresh leaves:
Let's finish off the decoration with the chocolate chips and a few more pieces of mint leaf and... Enjoy!
We can keep the Milk & Mint Cream for 3 days in the fridge and up to 10 days in the freezer.
If you want to download the card of this recipe, click below:
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