Mojito is a drink, born in Havana, Cuba, and widely popular on South Beach, Florida, a place where, according to our beloved resident satirist Dave Barry, you can live as close as possible to the United States without actualy being there. It consists of five basic ingredients: rum (are you surprised?), sugar, lime juice, mint, and sparkling soda water. With verrines and cakes-in-a-cup being all the rage, I decided to morph one of my favorite drinks into a dessert, easy to make at our Lasting Joy club get-together.
As you see, three of the iconic Mojito ingredients are there: rum, mint, and lime. I used two kinds of tea biscuits, plain and chocolate, to make a crust, or, altenatively, layers. To make it non-dairy, I whipped a mix of Tofutti Better Than Cream Cheese and Tofutti Sour Cream with zylitol, to substitute for the fourth major ingredient, sugar. If you want to make it dairy, feel free to use real cream cheese and sour cream, and, of course, real powdered sugar, if you wish.
Just as you would do if making a Mojito drink, first you have to muddle fresh mint leaves with rum and sugar (in my case, zylitol).
Once it becomes truly mushy, you are ready to use a blender or food processor to start making it into a cake filling. Just add this fragrant mess to cream cheese and sour cream and pulse until thoroughly blended.
Now comes the verrine part. By definition, a verrine is “an appetizer or dessert made of components layered in a small glass. … Les verrines, as French chefs call them, are served in a very small transparent glass or bowl that highlights layers of color and texture” (https://www.popsugar.com). The bottom layer, or crust, if you will, is made by pulsing tea biscuits with Smart Balance or any butter substitute of your choice (you can use butter, if you want to make it dairy).
Add the delicious filling, reminiscent of the classic Mojito drink.
Top it off with whipped cream – non-dairy in my case – and garnish with a slice of lime and a mint sprig. Watch us making a variation of Mojito Verrines by separating the crust into two layers with filling in the middle. Go here for video and come back for a full recipe.
- 1 cup Tea biscuits or Graham cracker crumbs
- 2 tablespoons sugar or zylitol
- ¼ cup Smart Balance or butter softened
- 1 cup Tofutti cream cheese
- 1 cup Tofutti sour cream
- 2 tablespoons lime juice freshly squeezed
- 1 tablespoon rum
- Bunch of mint muddled with sugar and rum
- ¾ cup sugar / zylitol
- Whipped cream topping
- Mint sprig and slice of lime to garnish
- Pulse Tea biscuits with Smart Balance in blender or food processor until soft dough forms.
- Muddle mint with rum and sugar or substitute. Add to cream cheese and sour cream, add the rest of sugar or substitute, pulse together until thoroughly blended.
- Layer crust and filling, top with whipped cream, garnish with a slice of lime and a mint sprig.