Gastronomixs

Rhubarb mojito jelly

An exciting variation on the hugely popular mojito cocktail! In this recipe, we have replaced the lime with rhubarb and the cocktail is set rather than being liquid.

Creation by Dennis Middeldorp, Sense* restaurant, 's-Hertogenbosch, the Netherlands.

Rhubarb mojito jelly

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Ingredients

250

g

rhubarb

50

ml

Bacardi

50

g

sugar

8

leaves of

mint

2

g

gelatin leaves

1.3

g

agar agar

Preparation method

  • Run the rhubarb through the juicer and collect the juice.
  • Measure off 150g of the rhubarb juice and heat together with the sugar until the sugar dissolves.
  • Add the mint and cover with cling film to allow all the flavours to infuse.
  • Leave the rhubarb juice to cool down before adding the Bacardi.
  • Pour the liquid through a sieve and bring a third of it to the boil together with the agar agar.
  • Remove the pan from the heat and add the gelatin (soaked in cold water). Add the remaining rhubarb juice.
  • Pour the jelly onto a silicone sheet and put in the freezer.
  • Turn out the rhubarb jelly and place in the refrigerator to defrost.

Serving suggestions

  • As an arrivé or as a component in a composition.
  • Can be combined with sweet as well as savoury compositions.

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