Caribbean Rum Mousse Recipes

CARIBBEAN RUM PUNCH

Steps:

• In a pitcher, combine lime juice, simple syrup, rum and orange juice. Add a few dashes of bitters and some grated nutmeg to taste. Serve chilled over ice.

COQUITO BALLS (CARIBBEAN-STYLE RUM BALLS)

Steps:

• Place coconut flakes in food processor and pulse until finely chopped with some chunks of coconut still visible; do not process to a powdered consistency. Transfer to a bowl and mix with 1/4 cup of powdered sugar. Set aside.
• Process coconut cookies in batches in the food processor until they become fine crumbs. When all cookies have been processed, measure 5 cups crumbs and pour them into a large mixing bowl. Discard any additional crumbs or reserve for another use.
• Add remaining 1 cup powdered sugar, cocoa powder, cinnamon, and nutmeg to the mixing bowl and mix with cookie crumbs until well combined.
• Mix together rum and sweetened condensed milk in a small measuring cup; pour slowly into the cookie crumb mixture, stirring to combine. Mix everything until well blended.
• Use your hands to form dough into about thirty-six 1 1/4-inch balls. Roll each ball in the reserved coconut-sugar mixture until well coated, lightly pressing in the coconut topping. Store in an airtight container in the refrigerator until ready to serve or gift.

CHOCOLATE-RUM MOUSSE

Steps:

• Put the cold milk and gelatin in blender. Cover and blend at low speed to soften the gelatin.
• Add boiling milk; blend until the gelatin dissolves. If gelatin granules cling to the container, use a rubber spatula to push them down.
• When the gelatin is dissolved, add the rum, egg, sugar and salt. Blend at high speed and add chocolate pieces until smooth.
• Add 1 cup of the cream and the ice cubes. Continue blending until the ice is liquefied. Pour into parfait or wine glasses and chill.
• Add vanilla to the other cup of cream and whip until stiff. Top the mousse with whipped cream.

CARIBBEAN RUM MOUSSE

Steps:

• In a large bowl, add egg yolks and ½ cup sugar. Using a hand mixer, process until fairly mixed. Add rum and continue mixing until blended; set aside.
• In a small bowl, combine gelatin with ¼ cup cold water; stir and sit for 5 minutes. Transfer the bowl into a microwave and warm it up for 30 seconds on "Medium". Pour gelatin mixture into egg yolk mixture; stir well and set aside.
• In a medium bowl, add egg whites and process on high speed until white and fluffy. Gradually add the remaining ½ cup sugar, mixing well between each addition; set aside.
• Fold in gently about 1 to 1 ¼ cups whipped cream (add powdered sugar and vanilla extract) in the egg yolk mixture; reserve some for garnish when serving. Fold in also the egg white mixture. Spoon mousse evenly in serving bowls and levels it using the back of a spoon. Transfer to the refrigerator for 5 hours.
• When time to serve, spoon a dollop remaining whipped cream in each bowl and sprinkle on some dark shaved chocolate. Makes 6 servings.