Semifreddo with mojito Mini zuccotti of panettone with coffee custard cream

The ingredients of the very famous Cuban cocktail are the basis of this delicious parfait with mojito: white rum, brown sugar and mint. Enriched with yogurt and whipped cream, it is a dessert fresh and captivating for one summer evening. We used some food coloring to add liveliness to the stars but, of course, it’s not essential for the yield of the cake.

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The recipe does not require an elaborate procedure, although the right attention must be paid to the preparation of the Italian meringue, respecting the sequence and temperatures indicated. The fundamental is then rest night in the refrigerator: only in this way will the dessert reach the right consistency and enchant your guests.

In this recipe we start from classic semifreddo alitaliana but we decline it on the original taste of mojito, to arrive at one beautiful and innovative shape, perfect to represent the starry sky of a summer evening.

Based on the popular Cuban cocktail you can try the Mojito Cake or the Mojito Popsicles.

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OTHER TASTY RECIPES: Mojito, Cocoa and coffee semifreddo, Tequila sunrise and blueberry popsicles

Execution
average
Preparation time
30 min
Rest time

12h

Portions

6 – 8

How to prepare: Mojito parfait

Mojito semifreddo preparation - Phase 1

Mojito semifreddo preparation - Phase 1

To prepare the mojito semifreddo, start with the Italian meringue. Place a saucepan with water and sugar on the heat, stirring occasionally to make it dissolve completely. When the syrup reaches a temperature of 110 °, start whipping the egg whites until stiff. When the syrup has reached a temperature of 121 °, pour it slowly over the egg whites, continuing to whisk until completely cooled. You will need to get a shiny and white meringue. Keep aside. In a bowl, mix the yogurt with the brown sugar, the small glass of rum, the filtered juice and the lime zest and the chopped mint leaves.

Mojito semifreddo preparation - Phase 2

Mojito semifreddo preparation - Phase 2

Add the meringue, stirring gently from the bottom up with a spatula or wooden spoon. When you have obtained a homogeneous mixture also add the whipped cream, with the same delicate movements from the bottom upwards.

Mojito semifreddo preparation - Phase 3

Mojito semifreddo preparation - Phase 3

Then transfer the mixture into the mold and transfer to the freezer overnight. Turn out the mojito parfait on a serving dish and color the stars with food coloring. Let it rest in the refrigerator for at least an hour to bring the cake to the optimal serving temperature. Finally garnish with a few leaves of fresh mint and thin slices of lime.

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