White Rum Mojito Panna Cotta with Mint Syrup
A delicate panna cotta infused with white rum and topped with a fresh mint syrup, offering a creamy yet refreshing dessert. This caribbean-inspired desserts ready in about 25 minutes layers heavy cream, whole milk, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/3 cup white rum
- 2 1/2 tsp gelatin powder
- 3 tbsp cold water
- 1/2 cup packed fresh mint leaves
- 1/2 cup water (for syrup)
- 1 tsp lime zest
- 2 tbsp lime juice
Instructions
- Step 1: Sprinkle 2 1/2 tsp gelatin powder over 3 tbsp cold water in a small bowl and let bloom for 5 minutes.
- Step 2: In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, and 1/2 cup granulated sugar. Heat over medium heat, stirring occasionally, until sugar dissolves and mixture is hot but not boiling, about 5 minutes.
- Step 3: Remove from heat and stir in the bloomed gelatin until fully dissolved, then whisk in 1/3 cup white rum.
- Step 4: Pour the panna cotta mixture evenly into 6 serving glasses or ramekins. Refrigerate for at least 4 hours until set.
- Step 5: For the mint syrup, combine 1/2 cup water, 1/2 cup packed fresh mint leaves, 1 tsp lime zest, and 2 tbsp lime juice in a small saucepan. Bring to a simmer over medium heat and cook for 5 minutes until fragrant. Remove from heat and strain out solids. Cool completely.
- Step 6: Spoon the cooled mint syrup over the set panna cotta just before serving for a refreshing finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does White Rum Mojito Panna Cotta with Mint Syrup take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover White Rum Mojito Panna Cotta with Mint Syrup?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in White Rum Mojito Panna Cotta with Mint Syrup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale White Rum Mojito Panna Cotta with Mint Syrup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with White Rum Mojito Panna Cotta with Mint Syrup?
Caribbean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
