Mojito Possets Recipes

Steps:

• Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.

Steps:

• Put the cream and torn mint leaves in a small saucepan, bring to the boil, then remove from the heat and cover. Leave to infuse for 1 hr.
• Strain the infused cream through a fine mesh sieve into a clean saucepan, discarding the mint leaves. Tip in the sugar and bring to just under the boil over a medium heat. Reduce the heat to a simmer and continue to cook for 2 mins 30 seconds, stirring all the time.
• Remove the cream mixture from the heat, and whisk in most of the lime zest, the lime juice and a drop of green food colouring - it should be a very pale lime colour. Divide between six small pots or glasses. Chill for at least 2 hrs or overnight until set. Will keep, covered in the fridge, for up to two days.
• To make the rum cream, whisk all the ingredients together to soft peaks. Spoon the rum cream over the set possets, then scatter with the remaining lime zest and top with the mint sprigs.

Steps:

• Place ice in beverage shaker then add in the rum, 8 broken up mint sprigs, lime juice and sugar. Shake well and serve over ice in a high ball glass. Top off each glass with a splash of club soda.
• Garnish each with a slice of lime and a sprig of mint.