For 4 people:
1/2 lt whipping cream
2 tablespoons fresh mint smoothie
150 g icing sugar
100 g dark chocolate in small pieces
10 gr isinglass
mint leaves.
Soak the isinglass in a little cold water.
Wring it and melt it in a bain-marie.
Whip the cream with the sugar, add the mint, chopped chocolate and isinglass.
Transfer to an ice cream mold and refrigerate for 5 hours.
Turn out on a dessert plate and decorate with mint leaves.
