First of all, to prepare the mint pudding, let the gelatine soak in cold water for about twenty minutes. In the meantime, take a saucepan and bring the milk to the boil with the sugar and mint. Let it all simmer for a few minutes and add the gelatin sheets, well squeezed, and let them melt, stirring constantly with a wooden spoon.
We filter the milk using a sieve, add the syrup to the mint and let everything cool, it must reach the consistency of egg white.
Then whip the cold cream until stiff, not too firm, and gently incorporate the mixture a little at a time, always mixing from the bottom up to ensure that it does not come apart.
Take a mold with a capacity of ¾ of a liter and line it with film, pour the mixture inside, let it settle and let it set in the refrigerator for about 5 hours.
Finally, turn the mint pudding upside down on a serving dish, removing the film, and decorate it as desired.
