The mojito is one of our favorite cocktails. The good news is that it is easily available in gourmet desserts (and not just ice cream). Here are 4 recipes spotted on the net that will not only impress our guests, but will allow you to find the flavor we love so much in a non-alcoholic and (super) good version. Good app!
Easy to make and much more original than the classic strawberry or lemon tarts, we are very happy to be tempted.
What you need:shortcrust pastry + for the lemon mint cream:4 limes, 4 eggs, 140 g caster sugar, 6 sprigs of mint, 120 g butter and 1 teaspoon cornflour + for the meringue :2 egg whites, 100 g icing sugar and 1 pinch of salt.
1. In a bowl, mix the mint leaves with half the sugar
2. Whisk the eggs with the remaining sugar and add the lemon juice, the zest of one lemon and the cornflour
3. Place everything on a bain-marie and thicken, whisking constantly.
4. Leave to cool, add the butter and mix with an immersion blender to smooth the cream. We reserve.
5. Beat the egg whites until stiff with a pinch of salt, adding the sugar little by little
6. Fill the pie shell with the lemon cream. Then we add the meringue
7. Brown the meringue with a torch
8. Decorate with mint then leave in the fridge until consumption.
Recipe found on Jenna's Bistro blog.
This recipe, also very simple, is almost foolproof!
Mix all the ingredients together in a salad bowl (1 lime, 1 tablespoon of rum, mint leaves, 180 g of flour, 1 sachet of yeast, 3 eggs, 130 g of melted butter, 110 g of brown sugar) , pour everything into a buttered cake tin, bake for 30 minutes at 180°C (in a preheated oven, of course!) and you're done!
Recipe found on 750g.com
Let’s be honest:this is the recipe that requires the most know-how:with its two-tone shells and mint-rum-lime filling, it is better to be knowledgeable in pastry to test this recipe. It takes place in two stages:first the shells, then the filling. Here are the ingredients for the shells:
300 g white almond powder
300g icing sugar
110g raw egg whites
1 tbsp dried mint
75g water + 330g caster sugar for the syrup
110 g egg whites for the meringue
Yellow coloring and green coloring in gel or powder
We sift together the ground almonds, the icing sugar, the dried mint, the raw whites and we mix with a spatula to form a paste. Divide it in two and color one yellow, the other green. In a small saucepan, put the water and then the sugar and heat it. During this time we put the whites for the meringue in the bowl of the robot and we hang the whisk. Pour the syrup into the bowl and let it swirl until the meringue cools, is firm and forms a bird's beak. It is separated into two parts and added to the almond powder / icing sugar / egg white mixture one spoon after the other. Mix with the Maryse, until you obtain a smooth and shiny paste that flows in a ribbon. Finally, we preheat the oven to 165 ° C and we use if we can, the two plates of our oven. We fill two piping bags with the colored devices and we form small regular circles on our baking sheet. Bake for 10-12 minutes. Once cooked, let them cool before peeling them off.
Then, we move on to the lemon and lime cream:
50 g lemon juice + 1 zest
50 g lime juice + 1 zest
80g caster sugar
2 medium eggs
50g soft butter
5g cornflour
In a saucepan, mix the lemon juice, zest and sugar. Bring to the boil then leave to infuse for 10 minutes. Add a little bit of juice to the cornstarch then add the eggs. Mix with a whisk to obtain a paste that is poured over the infusion of hot juices. Whisk and put everything back in the saucepan. Cook over medium heat, whisking constantly so that it doesn't stick. When the cream starts to bubble, place it in a clean bowl and let cool before adding the butter. Mix well, and place in the fridge until it cools.
Finally we finish by assembling cockles and creamy two by two then we leave them 24 hours in the fridge before enjoying!
Recipe found on the blog Ilovecakes.fr
Here is a good compromise with this simple recipe but which offers a very sophisticated result! It is also carried out in two phases, the first to make the muffins, the second for the icing.
The ingredients needed for the muffins are as follows:
140 g butter
130g brown sugar
2 eggs
130g flour
1 teaspoon sodium bicarbonate
2 tablespoons of milk
2 limes
10 mint leaves
In a bowl, whisk the soft butter softened with the brown sugar. Add the eggs one at a time. Add the finely chopped mint leaves, the zest of 2 limes and the juice of a lime. Then, gradually add the sifted flour with the baking soda while continuing to mix. Add the milk and mix until you get a smooth paste. Finally, pour the batter into the molds and bake for 15 minutes in a preheated oven at 180°C.
For the icing:
250g mascarpone
60g icing sugar
60 g full cream
Whisk the very cold mascarpone with the liquid cream + the icing sugar + a tablespoon of lemon juice, until you obtain a firm consistency. Then line a piping bag and pipe the mixture onto the cooled cupcakes. As a final touch, garnish the cake with lime zest. Result:a fresh and delicately flavored dessert. Yum!
Recipe found on the Rock the pretzel blog
