Low-alcohol digestive mojito with mint and rum cream

If you can say word ‘digestive’ after wild New Year party – than this receipt is for you. It is gentle, fresh and tasty. Well, look and try.
And I want to warn you that the receipt contains ingredients from molecular cuisine. It’s easy to find them and if you like to cook it’s just a new experience and opportunity to surprise your friends.

Be like a Michelin Chef:)

Low-alcohol digestive mojito with mint and rum cream Recipe

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Recipe type: Drinks

Cuisine: Cuban Сuisine

Ingredients

20g mint
40g brown sugar
150ml water
20ml peppermint-flavored liqueur
50ml white rum
80g lemon sorbet
1g Xantana Texturas
0.5mg lecithin Lecithin

Instructions

Pour water into sauté pan, add mint and sugar.
Put it on fire and boil for about 10 minutes.
When the mixture is ready cool it and sift.
Put half of the mint mixture aside.
Mix the rest with mint liqueur.
Add Xantana Texturas into the mixture with mint liqueur and beat up using blender until thick.
Mix lemon sorbet with 25 ml of rum using wire whisk and wait till it melts a bit.
Blend lecithin with the rest of mint mixture using wire whisk and beat up till becomes creamy.
Pour sorbet with rum into the champagne glass, then add a layer of the mint mixture with liqueur, then again add sorbet with rum and the mint mixture with liqueur (leave some space for mint and rum cream).
Decorate with cream.
Your digestive is ready.

About the Author: Aleksey Shvets, Chef at Bernardazzi

I’m 27 years old. Am working as a cook over 12 years, 3 of them as a chef at the Bernardazzi restaurant. My first culinary experience happened when I was 6. My mother put to boil the potatoes in jackets and left the house. When I came to the kitchen and saw that the water was boiling to hard, I put a chair and took a match — as I saw my mother always did this. I stabbed the potatoes and turned off the fire, couse decided the food was ready. When my mother came home, she was surprised the dinner is made.