Mint-curd cakes

Mint-curd cakes2

Mint-curd cakes


cottage cheese – 500 g
butter – 75 g
dark chocolate – 40 g
gelatin – 2 tsp
cream fat content of 35% – 1.5 cups
chocolate butter cookies – 125 g
large bunch mint (150g)
sugar – 0.25 Cup


Mint wash and disassemble on the leaves. Few leaves to postpone for decoration, the rest chop in a blender. Wipe puree through a sieve.

Eight tall glasses lay foil, leaving the ends.

In a blender grind the biscuits with chocolate and butter.

Spread the mixture into glasses, squeeze and place in refrigerator for 30 min.

Gelatin dissolve in a water bath 2 tablespoons of water. Let cool slightly.

Mix the cheese with sugar and grated mint. Add the cream and gelatin.

Mix well, fill the resulting mass of the cups with chocolate backing and place in the refrigerator overnight.

Before serving remove the cakes from the foil cups, remove the film, garnish with mint leaves.

Bon Appetit!

Mint-curd cakes

Mint-curd cakes1

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