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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
Take a mold with a capacity of \u00be 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.<\/p>\n
Finally, turn the mint pudding upside down on a serving dish, removing the film, and decorate it as desired.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 […]<\/p>\n","protected":false},"author":2,"featured_media":702,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-701","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts"],"yoast_head":"\n