Kiwi and mintis with champagne and biscotti

Ingredients for Kiwi and mintis with champagne and biscotti

Instructions for Kiwi and mintis with champagne and biscotti

To prepare the Kiwi and mintis with champagne and biscotti recipe, please follow these instructions:

Ice: Boil milk and sugar. Take the pot from the heat and put the mint in. Let it pull at least 6 hours and preferably overnight. Sieve. Freeze in a machine or in a bowl, which is stirred with whipping during the freezing, so that the sorbet does not freeze into a hard lump.

Kiwi peeled and chopped into a bowl.

The dough for the biscotti can be improved the day in advance. Whip together egg and flour with the sugar. Turn in the rest and store this dough in a saucepan. Spray out with a spray bag without a tulle. On greased baking paper and baked / dried for approx. ½ hour at 160 degrees.

Cut into thick slices when it is cooled. Serve the same day, but can be stored for a few days in airtight bowl.

When the ice is to be served, the kiwi comes in the bottom of cold glasses or bowls. A good ball is poured into the glasses, a little fine striped mint and a spoonful of champagne. Servers biscotti to.