Mojito Panna Cotta

Start by putting your gelatine sheets in a bowl and cover them with cold water. They need at least 5 minutes to soak.

Then begin making the mojito syrup: Put your sugar, water, mint leaves and lime zest in a small pan and bring it to a boil. Once it comes to a boil, reduce the heat and simmer for about 15 minutes. Add the rum and continue to cook for another 10 minutes. Turn off your heat and mix in the juice of two limes. Remove the pan from the heat and set aside to cool. Strain the syrup into a bowl and place it in the refrigerator until it is ready to be used.

Prepare your moulds for the panna cotta. I used two medium sized cups but you can use whatever size mould you like. Spray them with some cooking oil. This will help get them out more easily.

After this you start the panna cotta mixture. Put the cream and sugar in a small pan on a medium heat. Stir frequently to make sure the sugar is dissolved. Keep cooking until it nearly reaches boiling. Then remove from pan the heat and add 1/4 cup of the mojito syrup. Then slowly add the gelatine and stir until all is combined. Zest half a lime and add the zest to the mixture.

Divide mixture into the moulds and let them set in the fridge for at least 2 hours or until they are firm. Run a knife along the edge to help them release.

Serve with a sprig of mint, a few teaspoons of mojito syrup, the zest of half a lime and some fresh fruit.

Recipe for mojito syrup slightly adapted from Dax Phillips and recipe for panna cotta adapted from bell’alimento.