How to make
Break the plain biscuits into silicone molds.
Pour 2 cups of milk into a pot. Add 6 tbsp. of sugar and heat up the mixture. In 1/2 cup of cold milk dissolve a packet of starch (I used orange) and add it to the milk in a thin stream.
Stir at all times with a wire whisk, until a cream is obtained.
Add pieces of chocolate to the crushed biscuits and pour the biscuit cake cream over them. Stir gently with a small spoon. Leave them in the refrigerator for 6-7 hours.
To turn them without any problems, immerse the molds in warm water for a few seconds and turn them over onto a plate.
Delicately sprinkle the biscuit cake with chocolate topping. Decorate the mini biscuit cakes with caramelized slices of orange, chocolate and mint leaves.
