- Milk - 2.5 dl (8.5 oz)
- Cream - 5 ml (0.2 oz)
- Sugar - 150 g of (0.3 lbs)
- Egg Yolk - 4
- Mint Leave - (about 6-7 leaves)
- Chocolate - for garnish
Mix the milk and about half of the cream 2.5 oz. Add to pan and heat with the sugar.
Wash the mint leaves and add to the hot cream mixture. Let stand covered for an hour to blend the mint flavor.
Remove the mint and add the egg yolks while stirring until smooth the egg yolk. Cook stirring continuously.
Let it cool and then add the remainder of the cream and blend until smooth and creamy
Fill cups and decorate with chocolate and mint leaves. Serve chilled.
Also known as: Creamy Mint Dessert, Frothy Cream With Mint