Ingredients Jump to Instructions ↓

  1. 8 ounces heavy cream

  2. 2 gelatin sheets

  3. 2 ounces sugar, plus

  4. 2 ounces 1 ounce water

  5. 3 ounces egg yolks

  6. 3 ounces egg whites

  7. 6 key limes, juiced and zested

  8. 3 1/2 ounces sugar

  9. 3 1/2 ounces egg whites

  10. 3 1/2 ounces cake flour

  11. 1 teaspoon vanilla extract

  12. 1 ounce fresh mint

  13. 1 ounce corn syrup

  14. 1 1/2 ounces lime juice

  15. 1 lime, zested

  16. 3 1/2 ounces lemon rum

  17. 3 eggs

  18. 3 egg yolks

  19. 7 ounces almond flour

  20. 1 ounce cornstarch

  21. 1 orange , zested

  22. 1 lemon, zested

  23. 7 ounces sugar Fruits or chocolate shavings, as a garnish

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. To make the parfait, whip the cream until soft peaks form and set aside. In a small bowl place the gelatin in cold water. In a small pot, cook 2 ounces of the sugar with the water until it reaches 121 degrees F. Whip the egg yolks and slowly whip the cooked sugar into the yolks and let cool. Whip the egg whites and the remaining 2 ounces sugar to form stiff peaks. Remove the gelatin from the water and add the gelatin , zests, and lime juice to the whipped yolks and hot sugar mixture. Combine the mixture with the whipped egg whites and cream. Pour the mixture into a cone shaped mold and freeze. To prepare the tulip batter, combine all of the ingredients and mix well. Spread the mixture onto a silicone baking pad or parchment paper into the shape of a hand and bake until lightly golden. Remove from the oven and immediately invert each tulip over a cup to form a basket shape. Allow to cool and set aside. To make the mojito , combine the fresh mint , corn syrup, lime juice, and zest into a blender and pulse until combined. Stir in the rum and chill until needed. Preheat oven to 340 degrees F. To make the biscocho, combine all of the ingredients and mix well. Pour the mixture into 4 (4-ounce) aluminum cups until 2/3 full. Bake for 20 minutes, remove from oven, and let cool. To assemble, place the biscocho upside-down in the middle of the plates. Place the tulip on top of the biscocho with the parfait cone inside the tulip. Pour the sauce on the plate around the biscocho tower. Garnish with fruits or chocolate shavings. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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