Mojito single-serving portions

For the mint sponge cake

Mix the olive oil and fresh mint with a blender. In a planetary mixer, beat the eggs and sugar, add the milk and olive oil. Finally add the flour. Bake at 180°C for 10-12 minutes.

For the creamy English

Cook the cream at 82°C.

For the mojito cream

Soak the gelatine in ice water until softened, squeeze it out of the water and set aside. Pour in the hot creme anglaise and emulsify, add the gelatine and mix until dissolved; add the mint and emulsify with the help of a blender, add the rum. Pour into flat shapes and freeze.

For the lemon mousse

Soak the gelatine in ice water until softened, squeeze it out of the water and set aside. Mix sugar and pectin. Heat 200g of lime juice, sugar and pectin to 75°C, add gelatine and finish with the rest of the lime juice. Once the mixture has reached 28°C, add the cream and add the meringues.

Assembly: dress the mousse in the mold, add the Mojito cream insert, continue with more mousse, and finish with a disc of mint sponge cake. To break down.

For the neutral icing

Boil nappaee, water, add colourings, cover and place in the fridge. Glaze at 55°C.

For the rum jelly

Soak the gelatine in ice water until softened, squeeze it out of the water and set aside. Heat water and sugar, add gelatin. Leave to cool to 28°C and add the rum, pour into the flat mold.

Assembly: demolish the single portion and glaze it, finish with a slice of lime, a cube of rum jelly, chocolate decorations and edible flowers.