Summer dessert, an alternative to ice cream... it can't get cooler than this.

Refreshing Kiwi and Mint Dessert – A Delicious Alternative to Ice Cream

On hot summer days, with the sun blazing above and thoughts of vacations by the sea, we need a dessert that cools us down and delights our senses. Today, I present to you an enticing recipe, a refreshing dessert with kiwi and mint, that requires no oven and will surely become the star of your summer table. This easy-to-make dessert combines the crunchy textures of biscuits with the smooth mascarpone cream and the fresh flavors of mint and kiwi.

Total preparation time: 3 hours (including cooling time)
Preparation time: 30 minutes
Cooling time: 2 hours
Number of servings: 8

Ingredients:

- 300 grams of biscuits (I recommend digestive biscuits or cocoa biscuits for a more intense flavor)
- 150 grams of butter (melted, for a rich texture)
- 150 grams of chocolate (use dark chocolate for a pleasant contrast)
- 250 grams of mascarpone (creamy and delicious)
- 250 ml of liquid cream (for a fluffy topping)
- 4 tablespoons of sour cream (for extra creaminess)
- 3 kiwi (ripe fruit, for a sweet and sour flavor)
- A handful of fresh mint leaves (for a refreshing taste)
- 2 tablespoons of sugar (adjustable according to your preferences)
- Mint syrup (for an extra flavor boost)
- 10 grams of gelatin (to firm up the cream)
- 1 packet of clear cake gel (for glazing)
- 2 tablespoons of powdered sugar (for jelly)
- Juice from one lemon (to add a fresh taste)

Recipe story:
This dessert is inspired by culinary traditions that use fresh fruits and aromatic herbs, combining them in an innovative way to create refreshing dishes. Mint, known for its cooling properties, pairs perfectly with kiwi, an exotic fruit that adds a vibrant note.

Step by Step:

1. Preparing the biscuit base: Start by crushing the biscuits in a food processor or wrapping them in a clean towel and smashing them with a rolling pin. The goal is to achieve a fine texture, but you can leave some larger pieces for extra crunch.

2. Melting the butter and chocolate: In a bowl, melt the butter together with the broken chocolate pieces. You can do this either in a double boiler or in the microwave (make sure to stir occasionally to avoid burning).

3. Mixing the biscuits: Once the butter and chocolate have combined perfectly, pour the hot mixture over the biscuits and mix well. If you feel the mixture is too dry, you can add a little whipped cream or warm milk to achieve a wetter consistency.

4. Forming the base: Prepare a platter and place the detachable cake ring. Pour the biscuit mixture into the ring, pressing it down well with a spoon to form a compact base. Place the platter in the fridge and let it cool for 30 minutes.

5. Hydrating the gelatin: While the base cools, soak the gelatin in lemon juice according to the instructions on the package. This will help the cream to firm up, giving it a perfect texture.

6. Preparing the kiwi and mint puree: Peel the kiwis and add them to a blender along with the mint leaves. Blend until you get a smooth puree. In a saucepan, add the kiwi puree, 2 tablespoons of sugar, and let it simmer over medium heat. After boiling, let it cool slightly.

7. Creating the cream: In a separate bowl, whip the liquid cream until it becomes firm. Add the sour cream and mascarpone, gently mixing with a spatula. It is important not to lose the air from the cream; mix carefully.

8. Incorporating the gelatin: Once the gelatin has hydrated, put it in the microwave for a few seconds until it becomes liquid. Add the gelatin to the kiwi and mint puree, mixing well. Then, incorporate this mixture into the whipped cream, adding the mint syrup as well.

9. Assembling the dessert: Pour the kiwi and mint cream over the biscuit base, smoothing the surface. Place the dessert back in the fridge for another 1-2 hours, until the cream sets.

10. Preparing the jelly: In a saucepan, combine 100 ml of mint syrup, 100 ml of water, and 2 tablespoons of powdered sugar. Add the packet of clear cake gel and follow the instructions on the package to obtain a perfect jelly. Once the jelly has cooled, carefully pour it over the set cream.

11. Serving: After the dessert has cooled and the jelly has set, carefully remove the detachable ring. You can decorate the dessert with a few fresh mint leaves and slices of kiwi for a vibrant and appetizing look.

Serving suggestions:
This dessert pairs perfectly with a glass of refreshing lemonade or cold mint tea. You can also accompany it with a scoop of vanilla ice cream for a delicious contrast between warm and cold.

Tips and tricks:
- You can substitute kiwi with other fruits, such as mango or peaches, to create interesting variations of the recipe.
- If you want a sweeter dessert, you can add more sugar to the mascarpone cream.
- Make sure the gelatin is well-hydrated to avoid lumps in the cream.
- This dessert can be made a day in advance, making it ideal for evenings with friends.

Frequently asked questions:
1. Can I use gluten-free biscuits?
Yes, you can use rice flour biscuits or other gluten-free options to adapt the recipe to your dietary needs.

2. How can I make this recipe vegan?
You can replace the mascarpone with a plant-based substitute and the liquid cream with plant-based whipped cream. Check the gelatin, as many varieties are not vegan.

3. How long can the dessert be stored?
This dessert keeps well in the fridge for 2-3 days, covered with plastic wrap.

Now that you have this delicious recipe for a refreshing kiwi and mint dessert at your fingertips, all that’s left is to try it out and enjoy the pleasant moments it will bring you! Enjoy and have a summer full of coolness!