Key Lime Parfait with Mojito - heavy cream

Method

• 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.