Mojito

Mix the flour, sugar and dry yeast. Dissolve the salt in the cold
water, then add the liquid into the powders. Start mixing, then
add half of the eggs before finishing slowly with the rest. Keep
mixing until the dough is elastic. Incorporate the melted butter
(no hot). Finale temperature should be around 24°C. Proof in
the mixing bowl at 27°C for around 45 minutes until it doubles
of volume. Pipe into 4 cm hemispheres.

Infuse the lime zests, mint and vanilla in the hot water for
15 minutes. Strain, add brown sugar and boil. Chill to 40/45°C.
Add the gelatin mass, then the Mount Gay® Rum. Use at
40/45°C to soak the Babas.

Mix together the Cottage cheese and heavy cream (1). Infuse
lime zests and mint in the hot heavy (2) for 15 minutes. Strain
then adjust to the original weight of the cream. Add gelatin
mass, brown sugar, Mount Gay® rum. Combine those two
preparations and mix. Chill and whisk.

Add sugar and agar agar in the water and lime juice, then bring
to a boil. Add gelatin mass and Mount Gay® rum. Cast thin on a
sheet pan. Chill in the fridge and cut at 9 cm in diameter.

Spread some white chocolate between two guitar sheets.
Cut some 8.5 cm round shapes, then drill a hole in the center
with a 9 mm pipe tip. Let crystallize.
Soak the 4 cm hemisphere babas, then drain the excess of
syrup. Freeze.
In a 6 cm hemisphere molds, pipe the Mojito Chantilly, then
insert the froze Babas.
Smooth nicely the top and freeze.
Unmould, then span the center with a metal straw.
Drop on top of the chocolate sheet.
Cut some 9 cm round shapes out of the Mount Gay® jelly, then
place on the dome.
Grate come lime zest on top of the jelly.
Pour your usual recipe of Mount Gay® Mojito in the cup, then
cover with the Caketail (the edge can be covered beforehand
with glucose to ensure the placement of the chocolate sheet).
Finalize with a straw, a slice of lime and a fresh mint leave.