Carbonated Mojito Soft Serve
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Carbonated Mojito Soft Serve
Pastry Chef Ralph Perrazzo of Clio – Boston, MA
Adapted by
Yield: 1 Batch

526 grams heavy cream (40% milk fat)
2637 grams milk
90 grams dextrose powder
144 grams milk powder
18 grams PreGel Neutro ice cream stabilizer
76 grams glucose powder
48 grams lime zest
112 grams fresh mint
150 grams egg yolks
522 grams sugar
400 grams rum

For the Mojito Soft Serve:
Season the raw fish slices with an aggressive smattering of salt, a gentle pinch or two of the ground pink peppercorns, olive oil, and yuzu. Keep extremely cold.

The next day, strain the mixture through a fine strainer and add the rum. Pour the base into a Carpigiani Soft Serve Machine and follow the manufacturer’s instructions. Pump out the Mojito Soft Serve from the soft serve machine into an iSi Gourmet Whip Plus and charge with two iSi soda (N20) chargers. NOTE: is there a wait time before opening? If so how long? While holding the whipper in the upright position, depress the level to release the gas and depressor (depress?) the canister. Release soft serve into a glass. The soft serve comes out at 0°F; regular soft serve normally is served at 17°F to 18°F.