Mojito mousse

After a birthday party where the main attraction were a few liters of mojito and after a friend's request to start cooking with tequila, the idea of a cocktail mousse came only too naturally. The base is a lime mousse in which you add the liquor of your choice: rum, cachaca, tequila or vodka and call it mojito, caipirinha, margarita or caipiroshka, respectively.

If you're not into having drinks with your dessert, you can leave out the alcohol and enjoy the mousse as it is: refreshingly delicious.


Mojito mousse for 8
1 tbsp gelatin
2/3 cup lime juice (~ 6 - 7 limes)
3/4 cup brown sugar
5 eggs, separated
2 - 3 tbsp white rum
1 cup whipping cream, chilled
2 handfuls fresh mint leaves
lime slices to decorate

Soften the gelatin in a little warm water.

In a small pan, whisk the egg yolks until smooth. Add the lime juice and 1/2 cup brown sugar and stir over a low heat until the mixture becomes like heavy cream in consistency (might take between 5 - 10 minutes). The mixture might curdle at the beginning, but don't let that intimidate you - it will come nicely together.

When you reached the right consistency, take away from heat and stir in the gelatin. Add the liquor and mix. Pour the mixture into a metalic bowl and let it float in a basin of cold water to reach room temperature.

Finely chop the mint leaves and add them to the mixture once it has cooled down.

Now beat the egg whites until soft peaks form.

Whip the cream until soft, add the remaining 1/4 cup of brown sugar and whip again until stiff.

Gently fold the egg whites into the cream. Add the lime mixture, one third at a time, stiring gently.

Pour the mousse into serving glasses, cover with cling film and refrigerate for at least 1 hour. To serve, decorate with mint leaves, lime slices or lime zest.

This recipe makes 0.2kilos/person of pure goodness.