“Viaje a La Habana”, by Jordi Roca

Mojito:

Rum Cake Ingredients: 200g ground almond, 75g cornflour, 5 egg yolks, 250g aged rum, 5 egg whites, and 100g sugar. Process: Mix the ground almond and the cornflour with the egg yolks and the rum. Beat the egg whites until stiff then fold in the sugar. Add the other ingredients and bake at 180ºc for 15 minutes.

Lime Soup Ingredientes: 200g mineral water, 2 lime rinds, 25g sugar, 1 gelatin sheet, and 100g lime juice. Process: Place the lime rinds and the sugar in mineral water, heat and leave to infuse. Soak the gelatin and add to the juice. Strain and leave to cool.

Mint Granita Ingredients: 25g fresh mint, 500g water, 100g sugar. Process: Make syrup with the sugar and water and blanch the mint in it for 20 seconds. Remove and refresh immediately in iced water to prevent discoloration. Blend the mint with the syrup in which it was blanched. Freeze at -10ºc. Stir every 1/2 hour to obtain a granita texture.

TO SERVE Place a spoonful of lime soup in a cocktail glass. Using a round pastry-cutter, cut out a ring of rum cake and place on top of the soup. Pour over the mint granita and sprinkle with a few drops of cane syrup.

Pure Partagas Ice Cream Serie D No.4

Ingredients: 200g whipping cream, 25g invert sugar, 1 gelatin sheet, 1 Habano cigar (Partagás series D No.4), 200g dark chocolate candy coatingr.

Process: Boil the whipping cream with the invert sugar. Soak, drain, and dissolve the gelatin in the still-hot sweetened cream. Leave it to cool. Using a mixer, whip the cream and gelatin mixture and fill it with cigar smoke while pumping air. This way instead of air, the ice cream will be infused with cigar smoke achieving a very real aroma. Once the cream is infused with cigar smoke, set aside to cool. Cut pieces of parchment paper into 2 x 4-inch (5 x 10 cm). Heat the cream slightly and spread on the parchment paper using a spatula. When the cream begins to cool slightly and is still malleable, form it into small, evenly-sized tubes. Let the topping dry and, with pastry bag, fill the cylinders with the cigar-aromatized mixture.

TO SERVE Serve the rolls on an ashtray with a little scraped candy coal to simulate the visual effect of the ash.