Mojito tortelli with rum jelly

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  • 500 gr Mojito tortelli
  • 450 gr water
  • 50 gr rum
  • 16 gr jelly
Traditional pasta
Filling: Spreadable cheese, sugar cane, lime peel and mint.
For 4 people
Difficulty: Easy
Preparation: 15 min
Cooking: 4/5 min
  1. Soak jelly in cold water
  2. In a saucepan, bring to boil the water and rum, add the jelly and mix until completely dissolved
  3. Pour in a container and leave to chill in the fridge for an hour
  4. Once the preparation is ready, cut the jelly into small cubes
  5. Melt the butter over low heat and add the cooked tortelli
  6. Decorate the plate with jelly cubes and some mint leaves.