Cocktail with pineapple mousse cream mentolada

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  • Cream culinary Cowboy (for hitting and cooking): 1 dl
  • Sugar: 1 Tablespoon
  • Mint fresh: taste. Sheet
  • Sorbet the Carte d'or Pineapple: 500 g
  • Rum golden: 2 dl
  • Files: 2 3 the
  • Pink pepper: taste.


Pour in the cream culinary Cowboy and the sugar in the cup of the magic wand and grind until it starts to thicken. Add 4 to 5 mint leaves and re-grinding to chop the mint. Book in the refrigerator.

At the time of serving pour in the Carte d'or Pineapple Sorbet in the glass blender, combine the rum and 1.5 dl juice of files and grind until all the ingredients are well blended.

Divide the prepared by the glasses, top place a spoonful of the mousse prepared and garnish with grated zest of lemon, folhinhas mint and grain pink pepper coarsely crushed. Serve without delay.

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