A mojito is a traditional Cuban cocktail that is extremely popular here in Miami. It generally consists of lime wedges and mint leaves muddled with sugar and topped off with rum and soda water. I was thinking of ways to use the flavors of a mojito in a dessert or treat that went beyond cupcakes. I came across a recipe for mojito curd, and thought that it would be fun to tweak it and convert it into a recipe that I could make in my Instant Pot.
Pressure Cooker Mojito Curd
Ingredients
- 1/2 cup fresh squeezed lime juice
- 10 fresh mint leaves, chopped
- 1 cup granulated sugar
- 1/4 cup of white rum (I used Bacardi)
- 3 eggs
- 1/4 cup of butter, cut into cubes
Directions
Combine the lime juice and the mint leaves in a small bowl. Gently muddle the mint leaves in the lime juice. Cover and let sit for at least 1 hour. You can also refrigerate for several hours, if desired.
Combine the sugar, rum, and eggs in an oven-safe container. Add the mint-infused lime juice (discard the leaves if you prefer a less-minty flavor). Using an immersion blender, blend the mixture together until smooth.
Cover, and place on a rack in the liner of your electric pressure cooker filled with 1 cup of water. Seal and cook on High Pressure for 12 minutes. When the timer is up, allow the pressure to release naturally for 12 minutes before releasing any remaining pressure.
Remove the mixture from the pressure cooker and uncover. Add the butter and blend again with your immersion blender until the mixture is smooth and all of the butter is melted. Transfer the mojito curd to mason jars and keep refrigerated until ready to use.
Makes about 2 1/2 cups