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Deconstructed Mojito 

This recipe is perfect for those who want to taste the aesthetic beauty of the classic mojito, savouring each component separately. Featuring a beautifully done mint and sugar candy, aerated lime jelly flavoured with white rum, and a granita of white rum infused with mint, the elements of this dish create a contemporary taste experience that is bound to delight you and your guests. The components can be served separately to let each element stand out, or be put together in a glass or dessert plate. This recipe easily serves 2 people.


Ingredients: 

For the White Rum Granita: 
  • 50ml white rum 
  • 2 tablespoons of caster sugar 
  • 1 teaspoon crushed mint leaves 
  • 120ml water 
For the Mint and Sugar Candy: 
  • 100g plain white sugar 
  • 3 tablespoons of water 
  • 1 drop of mint extract 
For the Lime Jelly: 
  • 1 package lime jelly powder
  • 1 cup water 
  • Mint leaves and lime wedges to garnish 

Equipment:

Procedure: 

White Rum Granita:

  1. Combine the water with the mint leaves and sugar syrup, and boil once.

  2. Add the rest of the ingredients, cool, strain, and then put in a flat tray. Let the mixture infuse for 5-6 hours.

  3. After this, put the tray deep in the fridge and turn the setting to the coldest temperature. The presence of the rum will make it slightly more difficult to let the granita fully solidify, however, after three hours, remove and score with a fork to make sure the granita is properly formed. 

If you want to mix things up and use an alternate flavour for your granita, or you'd prefer to omit the alcohol from the recipe you could always use one of our Simply Granita Powders for a delicious twist - we even have a lime granita which is perfect for this dish!

Mint and Sugar Candy:

  1. Place the sugar, mint extract and the water in a cold heavy-bottomed saucepan. Bring to heat gently.

  2. Let the sugar melt in the water and then slowly let the water evaporate. Do not touch it, otherwise, it might form crystals and that will ruin the candy.

  3. Insert a candy thermometer and check until the temperature goes up to 245-250 Degrees Fahrenheit. 

  4. Immediately remove and spread on a well-greased piece of parchment over a baking sheet or on a silicone mat. Let cool for 3 hours.

  5. Chop roughly into uneven pieces. 

Lime Jelly:

  1. To make the lime jelly, prepare the package of jelly according to the package instructions. Let the jelly cool down slightly, till it is starts setting.

  2. Stir thoroughly, and put the mixture in a whipped cream dispenser.

  3. Charge the cream dispenser with two nitrous chargers, shaking vigorously after using each cream charger. Remove the last charger and replace with the cap.

  4. Store in the fridge for 3 hours before using. 


To serve:

This is the best part of the process! You will need to serve either in a glass or a dessert plate. To serve in a dessert plate, take a long, thin plate, and arrange each element separately - decorating with a couple of mint leaves and lime wedges. You can also dot the plate with a few drops of the lime jelly – to make a visual cream chargers feast. 

To serve in a glass, use a cocktail glass which has been chilled. Carefully scrape and put a measure of the white rum granita at the bottom of the glass. Cover this with a few pieces of the mint candy, then top with a large squirt of the lime jelly. Decorate with more mint candies and sprigs of mint, arrange a slice of lime on the side of the glass.