Nutrition Facts
10 servings
10
No-Cook Mojito Dessert Recipe
Today I suggest a dessert with the flavors of the famous Mojito cocktail, which evokes sunshine and vacations. A summer dessert that is easy to prepare and does not require cooking, which is quite nice in this heat.
Base
50 melted butter
Cream
10 sheet gelatin
10 fresh mint leaves
40 lime juice
350 Mascarpone
150 sweetened condensed milk
200 cold whole liquid cream with at least 30% fat content
1 lime, zests
Decor
Mint
1 lime, zest
Directions
1
Prepare the base. Crush the cookies into fine crumbs using a food processor. Pour into a mixing bowl, add the melted butter, and mix with a spatula until a smooth texture is achieved.
2
Line the bottom of an 18 cm round springform pan with parchment paper. Add the cookies and press tightly into the bottom of the pan. Refrigerate while preparing the cream.
3
Prepare the cream. Soak the gelatin sheets in cold water.
4
Chop the mint leaves with the lime juice until a smooth, as fine as possible paste is obtained.
5
In a bowl, blend the cold mascarpone with sweetened condensed milk until a smooth texture is achieved.
6
Add the cold liquid cream and blend until you achieve a thick cream.
7
Add the mint, lime zest, and a few drops of green food coloring, and blend briefly to incorporate.
8
Wring out the gelatin and melt it for 15 seconds in the microwave. Add it to the cream and mix slightly to incorporate well.
9
Remove the mold from the fridge and line the edges with parchment paper. Pour the cream over the base and smooth the surface.
10
To finish, place the dessert in the refrigerator for at least 3 hours so that the cream sets. Serve chilled, decorated with mint leaves and lime zest.
Ingredients
Base
50 melted butter
Cream
10 sheet gelatin
10 fresh mint leaves
40 lime juice
350 Mascarpone
150 sweetened condensed milk
200 cold whole liquid cream with at least 30% fat content
1 lime, zests
Decor
Mint
1 lime, zest
Directions
Directions
1
Prepare the base. Crush the cookies into fine crumbs using a food processor. Pour into a mixing bowl, add the melted butter, and mix with a spatula until a smooth texture is achieved.
2
Line the bottom of an 18 cm round springform pan with parchment paper. Add the cookies and press tightly into the bottom of the pan. Refrigerate while preparing the cream.
3
Prepare the cream. Soak the gelatin sheets in cold water.
4
Chop the mint leaves with the lime juice until a smooth, as fine as possible paste is obtained.
5
In a bowl, blend the cold mascarpone with sweetened condensed milk until a smooth texture is achieved.
6
Add the cold liquid cream and blend until you achieve a thick cream.
7
Add the mint, lime zest, and a few drops of green food coloring, and blend briefly to incorporate.
8
Wring out the gelatin and melt it for 15 seconds in the microwave. Add it to the cream and mix slightly to incorporate well.
9
Remove the mold from the fridge and line the edges with parchment paper. Pour the cream over the base and smooth the surface.
10
To finish, place the dessert in the refrigerator for at least 3 hours so that the cream sets. Serve chilled, decorated with mint leaves and lime zest.
Notes
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EN