For the White Rum Granita:
50 ml white rum
2 tablespoon castor sugar
1 teaspoon crushed mint leaves
120 ml. water
For the Mint and Sugar Candy:
100 grams plain white sugar
3 tablespoon water
1 drop mint extract
For the Lime Jelly:
1 package lime jelly powder – to set in the nitrous form the cream whipper
1 cup water
Mint leaves and lime wedges to garnish
Mint and Sugar Candy: Place the sugar, mint extract and the water in a cold heavy-bottomed saucepan. Bring to heat gently. Let the sugar melt in the water and then slowly let the water get evaporated. Do not touch it, otherwise, it might form crystals and that will ruin the candy. Insert a candy thermometer and check till the temperature goes up to 245-250 Degree F temperature. Immediately remove and spread on a well-greased piece of parchment over a baking sheet or on a silicon mat. Let cool for 3 hours. Chop roughly into uneven pieces. Lime Jelly: to make the lime jelly, prepare the package of jelly according to the package instructions. Let the jelly cool down slightly, till it is starts setting. Stir thoroughly, and put in a whipped cream dispenser. Charge it with two nitrous chargers, shaking vigorously after using each cream charger, and then remove charger and replace with a cap. Then, store in the fridge for 3 hours before using.
White Rum Granita: To make this, combine the water with the mint leaves and sugar syrup, and boil once. Add the rest of the ingredients, cool, strain, and then put in a flat tray. Let infuse for 5-6 hours. Put the tray in the deep fridge, and turn the setting to the coldest temperature. The presence of the rum will make it slightly more difficult to let the granita fully get solid. However, after three hours, remove and score with a fork to make sure the granita is properly formed.
To serve: This is evidently the best part. You would need to serve this either in a glass or in a dessert plate. To serve in a dessert plate, take a long plate, and put each element separately, decorating with a couple of mint leaves and lime wedges. You can also dot the plate with a few drops of the lime jelly – to make a visual cream chargers feast.
To serve in a glass, use a cocktail glass which is chilled. Carefully scrape and put a measure of the white rum granita at the bottom of the glass. Cover with a few pieces of the mint candy. Then, top with a large squirt of the lime jelly. Decorate with more mint candies and sprigs of mint. Arrange a slice of lime on the side of the glass.