* Exported from MasterCook *
Carol Deptolla's Mojito Mousse Icebox Cake - MJS
Recipe By :Milwaukee Journal Sentinal Best Recipes of 2007
Serving Size : 11 Preparation Time :0:00
Categories : !! BlueRibbon Cakes - Other
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups sugar (divided)
1 cup cold water (divided)
4 cups packed fresh mint leaves
2 cups shortbread crumbs (about 8 ounces cookies -- crushed)
1/3 cup unsalted butter -- (5 1/3 tablespoons) melted
2 tablespoons unflavored gelatin -- (two 1/4-ounce envelopes)
1/2 cup fresh lime juice (from about 2 large limes)
1/4 cup light rum
2 tablespoons lime zest
1 1/2 cups whipping cream
Mint sprigs or candied lime peel for garnish
Makes 10 to 12 servings
First, make the mint syrup: Put 1 cup sugar and 1/2 cup water in medium
saucepan. Chop or tear mint leaves into coarse pieces and add to pan. Bring
mixture to a boil and let it cook briefly until sugar is dissolved.
Remove from heat and let stand an hour or so to steep. Pour through a
strainer into a small bowl, discarding leaves. (This can be done several
days in advance; refrigerate syrup.)
While syrup steeps, make crust: Preheat oven to 350 degrees. Butter bottom
and side of 9-inch springform pan.
In medium bowl, combine shortbread crumbs and melted butter. Pat evenly over
bottom of pan. Bake in preheated oven until golden and fragrant, about 10
minutes. Remove from oven; let cool completely on rack.
Now for the mousse: Put a large bowl and the beaters for an electric mixer
in the freezer to chill. Put remaining 1/2 cup cold water in a small bowl
and sprinkle gelatin over it; let it stand 4 or 5 minutes to soften. Put
lime juice, remaining 3/4 cup sugar and the 1/2 cup mint syrup in medium
saucepan over medium heat.
Stir and let it come to a boil, to dissolve sugar. Whisk in gelatin to
dissolve. Remove from heat, pour into large bowl, stir in rum and set aside..
In a larger bowl, empty three trays' worth of ice cubes and add some cold
water. Set the bowl with the hot gelatin mixture in the cold water bath and
let it stand, whisking mixture occasionally, until it's the consistency of
egg whites, about 10 minutes. Whisk in lime zest. Don't let mixture
solidify.
While gelatin chills, beat whipping cream until stiff peaks form. As soon as
gelatin is ready, stir in a large dollop of the whipped cream to lighten it,
then gently fold in remaining whipped cream.
Pour mousse into the springform pan, smoothing top. Refrigerate overnight to
let it firm up.
To serve, run a thin knife around pan to loosen cake from side, then release
and remove the ring.
Set cake on a serving plate and garnish with mint springs or candied lime
peel and cut into wedges. Serve cold.
Description:
"Best Recipes of 2007 Milwaukee Journal Sentinal"
Source:
"Eagle Harbor Inn B&B"
S(Formatted for Mastercook):
"by Deirdre Dee (zosha)"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 184 Calories; 18g Fat (89.9%
calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber;
60mg Cholesterol; 20mg Sodium. Exchanges: 0 Fruit; 0 Non-Fat Milk; 3
1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Ask not what your country can do for you, ask what you can do for yourself.
Deirdre Dee (zosha)
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