I made melon jelly cake so you can feel the freshness of the green I thought it would be fun to freeze the melons in a hemisphere and decorate them with white chocolate to make them look like like real melons. The color of the melon pulp layer when hardened is different, giving a fresher feeling. It’s delicious even when you eat it with a tangy jelly feel, and it’s great to eat cold even if you keep it frozen in the freezer. For the middle white layer, I used a yogurt mousse that goes well with the melon.
3g gelatin sheet
35 g butter cookies
15 g melted unsalted butter
45g plain yogurt
2g vanilla extract
2g gelatin leaves
90g whipped cream about 50%
160g warm water
5g gelatin leaves
1. Put the melon and sugar in a blender, heat in the microwave for about 30 seconds, then add the soaked gelatin and mix well.
2. Pour into the silicon hemisphere mold and let it harden in the freezer for about 2 hours.
3. Mix the crushed butter cookies with melted unsalted butter, press down to the bottom of the mold, and place in the refrigerator.
4. After mixing plain yogurt, sugar and vanilla extract, add melted gelatin leaves and mix well, then add about 50% whipped cream and mix well.
5. Put in the mold, press flat and then put in the freezer for about 10 minutes to harden.
6. Put sugar in warm water, mix well, add soaked gelatin and mix well, pour half into another bowl, add a little green food coloring and mix well.
7. Put melon cut into small pieces, mix well, pour into molds, freeze for about 20 minutes to harden.
8. Put the yogurt mousse on top of the hard melon, flatten it, let it harden for about 10 minutes, put the melon in the remaining sugar water, mix well, put it in the mold, and let it cool in the fridge for about 2 hours. .
9. Remove the hardened melon from the hemispherical mold and draw a pattern with melted white chocolate.
10. Wrap the outside of the mousse with a towel to let the steam out, remove the mold and finish with (9).