Mojito mousse, easy dessert recipe for dinner party

Mojito mousse
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Surprise everyone at dinner party by serving the first drink of the night Mojito mousse, easy dessert recipe for dinner party for dessert and to be eaten with a spoon with this mojito mousse.


For the rum jelly

  • Gelatin sheets, 7 pcs
  • Aged rum, 300 ml
  • Brown sugar, 140 g

For the Genoese sponge cake

  • Eggs M, 4 pcs.
  • Loose pastry flour, 125 g
  • White sugar, 125 g
  • Vanilla paste, 1 teaspoon

For the lime and mint mousse

  • Files, 3 pcs.
  • Spearmint, 10 leaves
  • Mascarpone cheese, 300 g
  • Pasteurized egg whites, 100 g
  • Salt, 1 pinch


Preparation of the mojito mouse

01: Making the rum jelly

For the decoration of the mousse mojito, we will use rum jelly. First of all, we will soak 3 gelatin sheets in cold water. We then put 150 ml of rum with 2 tablespoons of brown sugar; I used panela to heat in the microwave slightly until the sugar has dissolved. In my case, as I wanted the flavor of the rum and the alcohol to remain as long as possible, what I did was to heat it slightly. If you want the alcohol to evaporate completely, bring it to a boil. Next, and when it is warm but does not burn, we add the drained gelatin sheets. Mix well with the help of some rods until the gelatin dissolves. We arrange it in a flat container and let it cool down to room temperature. Next, refrigerate for about 2 or 3 hours as the gelatin should solidify.

02: Making the cake

For the base of the mousse, we will use a Genoese sponge cake as a base. It is one of the simplest cakes to prepare, and that brings more versatility to our preparations. In this case, we want a cake sheet as thin as possible. For this reason, I recommend making it in a rectangular tray of about 30 × 40 cm. First of all, we put the 4 eggs that should be at room temperature in a bowl together with the sugar, the vanilla paste, and a pinch of salt. We beat vigorously at high speed for about 10 or 12 minutes. The eggs, when beating, must triple in size and be tapered; that is, when lifting the rods, the dough that falls leaves a slight trace or thread on the rest and remains for a few seconds without sinking.

At that point, we will sift the flour and pour it into three batches with the help of a spatula. We will remove the envelopes with a movement and very carefully so that not much air escapes from the dough until the flour is integrated.

03: Baking

Pour into a mold lined with parchment paper and bake with the oven preheated to 180ºC for 20 minutes with heat up and down. After that time, we prick with a toothpick to check if it is already cooked. Let it cool for 10 minutes on a rack and carefully unmold it to not get excess moisture. Let cool completely on the rack while we make the mousse.

04: Preparation of the mousse

In a saucepan, we put the rest of the brown sugar together with the rum. When the sugar begins to dissolve, the rum starts to boil, remove from the heat, and put the previously washed mint leaves to infuse. We also add the juice of the 3 limes and stir well. Then we strain our preparation and add the 4 gelatin sheets that we will have previously hydrated in cold water. We stir vigorously until the gelatin has dissolved. Once the mixture has warmed up and is not too hot, we add the mascarpone cheese. We mix well with the help of a rod until it has been perfectly integrated. They should not be lumps since otherwise, our mousse will not be soft.

On the other hand, in a clean bowl of any fat (we can pass a napkin with lemon throughout the bowl to eliminate traces of fat and in the electric rods),, we begin to mount the whites to the point of snow with a pinch of salt. Once they have assembled and are firm, add to the cream cheese, rum, and lime that we have reserved and incorporate with enveloping movements with the help of a spatula. Next, we arrange the mousse in a pastry bag.

05: Assembly

With the cake already cold, we will cut with the help of a metal ring to plate the bases. For the assembly, we will use some acetate strips and the same plating rings. On a plate, we arrange the ring lined with the acetate strip and inside it the layer of sponge cake that we will have previously cut. Later we fill with the mousse that we have in the sleeve. Refrigerate for a minimum of 8 hours.

06: Serve

When we go to serve this delicious mojito mousse, I recommend that you put them in the freezer for 45 minutes so that when we unmold the ring and the acetate, we have 10. Once they get cold, it is much easier to remove the acetate without taking half Mousse. Once removed from the mold, we decorate with the rum jelly that we had previously, cooling to our liking with some mint leaves. A fresh and citrus smell will creep into your table, and you will be looking forward to trying this mojito mousse right away.