Summer calls for freshness… even desserts! That’s why we offer you a spoon inspired by one of the most famous cocktails the world: mojito mousse. Perfect for those who love experimenting the kitchen by revisiting the most classic preparations, the mojito mousse will win you over at the first taste with its balance between sweetness and acidity. The main ingredients are those of the famous mojito, namely lime juice, mint, and rum, but what binds these elements together is the Italian meringue and cream, which give the mousse a soft and creamy consistency that literally melts your mouth. Ideal to serve at the end of a meal to impress your guests, ora at any other time of the day, the mojito mousse will immediately make you feel vacation with its exotic taste and irresistible effluvio!
Also try these delicious variants, from the traditional chocolate mousse to more summery ones:
Strawberry mousse
Yogurt and apricot mousse
Orange mousse
Lemon mousse with almond cookie
To prepare the mojito mousse, first soak the gelatin sheets 1. Meanwhile, grate the lime zest into a saucepan 2 and also pour the lime juice 3.
Add the sugar 4 and heat for a few minutes, stirring. At this point, add the well-squeezed gelatin 5 and let it dissolve completely 6.
Transfer everything to a bowl, then add the mint syrup 7 and the rum 8 and . Cover with plastic wrap 9 and let cool to room temperature.
Meanwhile, prepare the Italian meringue starting with the syrup: a saucepan, pour 5.3 oz of sugar and the tazza 10. Heat and let the sugar dissolve, being sure to monitor the temperature with a thermometer; it should reach 250°F. Meanwhile, a bowl, add the egg whites and the remaining 1.4 oz of sugar 11then start whisking. When the syrup reaches temperature, pour it into the egg whites a thin stream 12continuing to whisk at low speed until the mixture has cooled.
The Italian meringue will be ready when it looks glossy and the beaters will form a peak with a tip 13the so-called “beak”. Add the meringue to the mint mixture 14 and with a whisk to incorporate it 15. Let it rest the fridge for about 10-15 minutes, so it sets but doesn’t gel.
Sopra the meantime, semi-whip the cream 16. Take the mixture from the fridge and fold the semi-whipped cream 17stirring gently from bottom to cima 18. Transfer everything to a piping bag.
Distribute the mousse into 6 glasses with a capacity of about 3.5 oz 19then decorate with lime slices and mint leaves 20. Keep refrigerated until serving. Your mojito mousse is ready to enjoy 21!
For the translation of some texts, artificial intelligence tools may have been used.
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