In a small saucepan, bring to simmer heavy cream, glucose syrup and few leaves of fresh mint. Do not boil!
Cover saucepan with small plate and let it infuse for a few minutes.
Semi melt white chocolate in the microwave or over double boiler.
Pour the hot mixture over the chocolate. Mix with spatula.
Add lime zest, lime juice and white rum. Mix again with spatula.
Add unsalted butter room temperature. Emulsify mixture with hand blender.
Transfer ganache to a flat glass container and cover with plastic wrap “to contact”.
Let ganache set for 4-6 hours in the refrigerator.
How to make Lime Gel
In the small bowl or cup, mix granulate sugar with pectin NH.
In the small saucepan add lime juice and lime zest.
Over medium heat, warm up juice to 30oC-40oC (86-104oF).
Add mixed granulated sugar with pectin. Mix with whisk and let it boil.
Turn off the heat and remove the saucepan.
Transfer gel into pipping bag and let it cool on the countertop. Once gel cooled to room temperature, refrigerate it for a few hours or overnight before using.
How to assemble Mojito macarons
Make pairs with macaron shells.
Place Mojito Ganache into pipping bag with round tip.
Pipe ganache on the bottom shell.
Cut tip of the pipping bag with lime gel and pipe gel in the middle of mojito ganache.
Top macaron with another shell.
Place assembled macarons into airtight container and refrigerate for 12 hours or overnight to mature.
After macarons matured in the refrigerator, you can decorate macarons.
Mixed a few drops of vodka with green gel food coloring and brush on the top of the shells.