1/2 cup of water
1/2 cup of mint leaves
6 kiwis, cubed
Syrup
1/2 cup of fresh whipped cream
Accents
4 pudding molds with a capacity for 1/2 cup
1/2 cup of water
1/2 cup of mint leaves
6 kiwis, cubed
Syrup
1/2 cup of fresh whipped cream
Accents
4 pudding molds with a capacity for 1/2 cup
Brew the water and mint in a blender
Scoop out the kiwi
Distribute among the molds, press well with the back of a spoon, and freeze for at least 3 hours
Whip the cream by hand
Mold the kiwi on a plate and place around the whipped cream
Garnish with mint.
