"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Frozen Mojito Cake-tails Recipe

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This recipe for Frozen Mojito Cake-tails, by , is from Our Favorite Davis Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Krista
Added: Wednesday, October 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 sticks butter
3 cups salted pretzels, finely crushed
1 c. plus 6 tbsp. sugar
2 8 oz. pkgs. cream cheese, softened
Grated peel of 3 limes, plus 1/2 c. lime juice
2 tbsp. white rum
3 tbsp, finely chopped fresh mint, plus sprigs for garnish
2 c. heavy cream

Directions:
Directions:
In a medium skillet, melt the butter over medium-low heat. Stir in the pretzels and 2 tbsp. sugar and cook until lightly toasted, about 3 minutes. Transfer to a bowl to cool slightly. Press about 2 tbsp. into the bottom of each cup of a 12 cup muffin pan. Freeze for about 30 minutes.

Meanwhile, using an electric mixer, beat the cream cheese on medium speed, scraping down the sides of the bowl, until fluffy, 2 to 3 minutes. Mix in the remaining 1 1/4 c. sugar on low speed, then gradually mix in the lime peel, lime juice, rum and chopped mint.

In a separate bow, beat the heavy cream until stiff peaks form. Fold into the cream cheese mixture.

Divide the cream cheese mixture evenly almond the muffing cups. Smooth the tops. Cover with plastic wrap and freeze for a least 8 hours or overnight.

To serve, run a wet knife around each cake, then invert the pan onto a clean work surface. Set each cake upright and top with a mint sprig.

Number Of Servings:
Number Of Servings:
12

 

 

 

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