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1
Preheat oven to 350 degrees F.
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2
To make the parfait, whip the cream until soft peaks form and set aside.
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3
In a small bowl place the gelatin in cold water.
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4
In a small pot, cook 2 ounces of the sugar with the water until it reaches 121 degrees F.
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5
Whip the egg yolks and slowly whip the cooked sugar into the yolks and let cool.
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6
Whip the egg whites and the remaining 2 ounces sugar to form stiff peaks.
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7
Remove the gelatin from the water and add the gelatin, zests, and lime juice to the whipped yolks and hot sugar mixture.
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8
Combine the mixture with the whipped egg whites and cream.
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9
Pour the mixture into a cone shaped mold and freeze.
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10
To prepare the tulip batter, combine all of the ingredients and mix well.
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11
Spread the mixture onto a silicone baking pad or parchment paper into the shape of a hand and bake until lightly golden.
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12
Remove from the oven and immediately invert each tulip over a cup to form a basket shape.
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13
Allow to cool and set aside.
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14
To make the mojito, combine the fresh mint, corn syrup, lime juice, and zest into a blender and pulse until combined.
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15
Stir in the rum and chill until needed.
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16
Preheat oven to 340 degrees F.
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17
To make the biscocho, combine all of the ingredients and mix well.
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18
Pour the mixture into 4 (4-ounce) aluminum cups until 2/3 full.
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19
Bake for 20 minutes, remove from oven, and let cool.
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20
To assemble, place the biscocho upside-down in the middle of the plates.
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21
Place the tulip on top of the biscocho with the parfait cone inside the tulip.
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22
Pour the sauce on the plate around the biscocho tower.
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23
Garnish with fruits or chocolate shavings.
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24
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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25
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
