Spicy Grapefruit Mezcal Mousse on Lime Sponge Mini Cakes

A refreshing and vibrant dessert featuring zesty lime sponge cakes topped with smoky mezcal mousse, garnished with tangy grapefruit segments, a hint of agave sweetness, and a sprinkle of kosher salt and red pepper flakes for a spicy kick.

Steps

1. Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners. 2. In a bowl, whisk the egg and sugar until light and fluffy. 3. Sift flour and baking powder together, then fold into the egg mixture gently. 4. Add lime zest and mix gently until combined. 5. Spoon the batter into the mini muffin cups and bake for 10-12 minutes, until a toothpick comes out clean. 6. While the cakes bake, whip the heavy cream until soft peaks form. 7. Gently fold in agave syrup and mezcal to create the mousse. 8. Once cakes have cooled, pipe or spoon a generous dollop of the mezcal mousse on top of each mini cake. 9. Garnish with grapefruit segments, sprinkle lightly with kosher salt and red pepper flakes. 10. Drizzle with a little agave syrup if desired. Serve immediately or chill briefly before serving.

For Lime Sponge Mini Cake: - 1 large egg - 2 tbsp sugar - 1 tbsp all-purpose flour - 1 tsp lime zest - 1/2 tsp baking powder For Mezcal Mousse: - 1/4 cup heavy cream - 1 tbsp agave syrup - 1 tbsp mezcal For Topping: - 1/2 grapefruit, segmented - Pinch of kosher salt - Pinch of red pepper flakes - Extra agave syrup (optional, for drizzling)