Milk & Mint Cream

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:

Milk_Mint_Cream_ENG.pdf

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