Mojito Possets Recipes
MOJITO POSSETS
Fancy a lighter dessert after a heavy main course? These mojito possets deliver. They have all the flavours of a mojito cocktail, including a rum cream
Provided by Liberty Mendez
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Put the cream and torn mint leaves in a small saucepan, bring to the boil, then remove from the heat and cover. Leave to infuse for 1 hr.
- Strain the infused cream through a fine mesh sieve into a clean saucepan, discarding the mint leaves. Tip in the sugar and bring to just under the boil over a medium heat. Reduce the heat to a simmer and continue to cook for 2 mins 30 seconds, stirring all the time.
- Remove the cream mixture from the heat, and whisk in most of the lime zest, the lime juice and a drop of green food colouring - it should be a very pale lime colour. Divide between six small pots or glasses. Chill for at least 2 hrs or overnight until set. Will keep, covered in the fridge, for up to two days.
- To make the rum cream, whisk all the ingredients together to soft peaks. Spoon the rum cream over the set possets, then scatter with the remaining lime zest and top with the mint sprigs.
Nutrition Facts : Calories 697 calories, Fat 63 grams fat, SaturatedFat 39 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 26 grams sugar, Protein 2 grams protein, Sodium 0.07 milligram of sodium
THE REAL MOJITO
This is an authentic recipe for mojito. I sized the recipe for one serving, but you can adjust it accordingly and make a pitcher full. It's a very refreshing drink for hot summer days. Be careful when drinking it, however. If you make a pitcher you might be tempted to drink the whole thing yourself, and you just might find yourself talking Spanish in no time! Tonic water can be substituted instead of the soda water but the taste is different and somewhat bitter.
Provided by Brandy
Categories World Cuisine Recipes Latin American Caribbean
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.
Nutrition Facts : Calories 193.1 calories, Carbohydrate 25 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 10.7 mg, Sugar 25 g
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- Posset is magic. Actually, posset is science, but it seems like magic because it’s so simple and easy to make. The citrus and cream react in a very science-y way and the result is creamy and delicious. I’ll let Cook’s Illustrated explain the science part. Three ingredients (or four if you’re fancy and add mint) + some heat and stirring + chilling and time. That’s all you need! The hardest part is waiting for the posset to set. I added the mint flavor by infusing the heavy cream over heat and then straining out the mint leaves. Feel free to use your favorite herb (or omit altogether) and use whatever citrus you have on hand for an easy and tasty dessert. Truly a crowd pleaser!
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