INGREDIENTS
1/2 cup whipped cream
2 egg yolks
2 1/2 tbs extra-fine granulated sugar
2 tbs mint syrup
For the finishing
Dark chocolate as desired

PREPARATION
Whisk the yolks with electric whisks together with the sugar in a bowl in a bainmarie, until the mixture will be foamy and clear.
Remove from heat and add syrup and whipped cream.
Fill the cavities of the mould, insert sticks and place in freezer for at least 3 hours.
Remove from the mould and decorate with melted dark chocolate.



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