Recipe courtesy of Marc Ehrler and Loews Ventana Canyon Resort

Key Lime Parfait with Mojito

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  • Level: Advanced
  • Total: 1 hr 55 min
  • Prep: 1 hr 30 min
  • Cook: 25 min
  • Yield: 4 to 6 servings
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Key Lime Parfait:

8 ounces heavy cream

2 gelatin sheets

2 ounces sugar, plus 2 ounces

1 ounce water

3 ounces egg yolks

3 ounces egg whites

6 key limes, juiced and zested

Tulip batter:

3 1/2 ounces sugar

3 1/2 ounces egg whites

3 1/2 ounces cake flour

1 teaspoon vanilla extract

Mojito sauce:

1 ounce fresh mint

1 ounce corn syrup

1 1/2 ounces lime juice

1 lime, zested

3 1/2 ounces lemon rum

Citrus Biscocho:

3 eggs

3 egg yolks

7 ounces almond flour

1 ounce cornstarch

1 orange, zested

1 lemon, zested

7 ounces sugar

Fruits or chocolate shavings, as a garnish


  1. Preheat oven to 350 degrees F.
  2. To make the parfait, whip the cream until soft peaks form and set aside. In a small bowl place the gelatin in cold water. In a small pot, cook 2 ounces of the sugar with the water until it reaches 121 degrees F.
  3. Whip the egg yolks and slowly whip the cooked sugar into the yolks and let cool. Whip the egg whites and the remaining 2 ounces sugar to form stiff peaks. Remove the gelatin from the water and add the gelatin, zests, and lime juice to the whipped yolks and hot sugar mixture. Combine the mixture with the whipped egg whites and cream. Pour the mixture into a cone shaped mold and freeze.
  4. To prepare the tulip batter, combine all of the ingredients and mix well. Spread the mixture onto a silicone baking pad or parchment paper into the shape of a hand and bake until lightly golden. Remove from the oven and immediately invert each tulip over a cup to form a basket shape. Allow to cool and set aside.
  5. To make the mojito, combine the fresh mint, corn syrup, lime juice, and zest into a blender and pulse until combined. Stir in the rum and chill until needed.
  6. Preheat oven to 340 degrees F.
  7. To make the biscocho, combine all of the ingredients and mix well. Pour the mixture into 4 (4-ounce) aluminum cups until 2/3 full. Bake for 20 minutes, remove from oven, and let cool.
  8. To assemble, place the biscocho upside-down in the middle of the plates. Place the tulip on top of the biscocho with the parfait cone inside the tulip. Pour the sauce on the plate around the biscocho tower. Garnish with fruits or chocolate shavings.
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