How to cook
The gelatin is poured over with the cold milk. Once it swells up, it dissolve it over low heat. The mint is washed and torn into petals. A few petals are left for decoration, the rest are cut into small pieces.
Boil the cream with the sugar over low heat. Remove them from the heat and add the grated peel of the lemon. Cover it with a lid and leave it for 20 minutes.
The chopped mint is mixed with 2 tablespoons of cream. This mixture is added to the cream and stirred. Add the gelatin with the milk and mix everything gently.