A refreshing summer dessert - Hami Melon Mousse

2025-02-15 03:00:28 1565

Hami melon is only used as the filling for pies and tarts, and is rarely used for cakes. Hami melon has a sweet and refreshing taste, with a hint of milk, fruit, and wine aromas. It is also a great dessert for making simple non baked mousse. Using a quarter of a Hami melon, first boil a Hami melon jam, take a part of it to make a cake, and the rest can be used for breakfast bread. I keep the fruit pulp particles in the jam, so that the cake tastes more delicious. If you want the cake to have a light yellow color, you can use a blender to make the jam finer and then mix softened gelatin slices and cream~

Details of ingredients

Hami melon1/4
lemon juice5g
White sugar60g
Light cream100g
Gilding tablets5g
Qi Feng Cake1 piece

Technique

difficultybeginner
workmanshipother
tasteFruity taste
timeThree hours

Steps to make A refreshing summer dessert - Hami Melon Mousse

1. Peel off the cantaloupe, cut it into small cubes, and put them in a pot.
2. Add white sugar and fresh lemon juice and mix well. Marinate for 15 minutes.
3. Bring to a boil over high heat and reduce the heat to low. Stir with a spoon to avoid sticking to the pot.
4. Cool the cooked cantaloupe jam naturally, take 70g and put it into a small bowl.
5. Soak the gelatin slices in cold water until soft. Take a large bowl and put it in hot water. Place a small bowl containing jam in it and stir the softened gelatin slices in the jam until they melt.
6. Whip the light cream until it is thick and flowing.
7. Use a mousse circle to remove circular cake slices, ensuring that the edges of the cake slices are perfectly aligned with the mousse circle.
8. Pour the whipped cream into the jam and stir until it becomes a uniform paste. Then pour it into the mousse hoop and refrigerate it to form. After taking it out, blow it out with a hair dryer and decorate it with cantaloupe balls and chocolate chips.