Melon and mint cake
– an almond cookie,
– a melon mousse,
– mint mousse,
– melon jelly.
Material used
– Square frame 12x12x4.5 cm
– Ancel 210 bloom gelatin
– Tefal baking tray
– Baking paper
– Angled spatula
Ingredients
Almond cookie
✔35g sugar
✔35g almond powder
✔7g flour
✔50g egg whites
Melon mousse
✔1 egg yolk
✔15g sugar
✔90g melon
✔80g liquid cream
✔2g gelatin
Mint mousse
✔90g cream
✔10g mint leaves
✔1 egg yolk
✔25g sugar
✔90g liquid cream
✔2.5g gelatin
✔qq drops mint flavoring
Melon jelly
✔90g melon
✔10g sugar
✔2 drops mint flavoring
✔2g gelatin
The recipe
Almond cookie
✔35g sugar
✔35g almond powder
✔7g flour
✔50g egg whites
In a bowl, mix the powders together. Whip the egg whites with an electric mixer.
Take a small portion of the whites and mix with the powders to loosen the mixture. Add the remaining egg whites, stirring gently with a spatula. Pour the batter onto a baking tray lined with baking paper.
Use an angled spatula to smooth and even out the height. Bake at 170°C for around ten minutes.
Leave to cool, then cut out a 12x12cm square. Place in the bottom of your frame.
Mint mousse
✔90g cream
✔10g mint leaves
✔1 egg yolk
✔25g sugar
✔90g liquid cream
✔2.5g gelatin
✔qq drops mint flavoring
In a saucepan, heat the 90g liquid cream with the mint leaves. Turn off the heat, cover the pan and leave to infuse for 15 minutes.
Meanwhile, make the melon mousse.
Melon mousse
✔1 egg yolk
✔15g sugar
✔90g melon
✔80g liquid cream
✔2g gelatin
In a large bowl of cold water, place the gelatin leaf. In a bowl, mix the egg yolk and powdered sugar. In a saucepan, heat 90g of mixed melon (be careful to choose a ripe, fragrant, sweet melon, otherwise the taste of your cake will be affected). Pour over the yolk/sugar mixture. Mix well and return to the pan. Stirring constantly, heat like a custard to 82-83°C. Remove from heat and add the gelatine, wrung out and softened. Mix well. Set aside.
In a bowl, whip the cold cream with an electric mixer. Add the previous mixture when its temperature falls below 30°C. Mix gently with a spatula.
Pour 90 to 95g of melon mousse onto your almond cookie and place in the freezer for 10 minutes. Store the remaining melon mousse at room temperature.
Proceed quickly to finish your mint mousse.
Mint mousse (continued)
✔90g cream
✔10g mint leaves
✔1 egg yolk
✔25g sugar
✔90g liquid cream
✔2.5g gelatin
✔qq drops mint flavoring
Place the gelatine leaves in a bowl of cold water.
In a bowl, mix the yolk and sugar. Return the cream to the heat, then pour over the yolks (remove the mint leaves beforehand). Stir and pour into the pan. Stirring constantly, heat to 82/83°C. Remove from heat and add the gelatine. Stir and set aside. You may wish to add a few drops of mint flavoring for a stronger minty taste.
Whip the cold cream with an electric mixer and gradually add the powdered sugar. Pour in the previous mixture and stir gently. Pour over the melon mousse (approx. 90-95g) and return to the freezer.
Keep the remaining mint mousse at room temperature.
Add a further 90-95g of melon mousse. Freeze for 8 minutes. Top up with 90-95g melon mousse and freeze overnight.
Melon jelly
✔90g melon
✔10g sugar
✔2 drops mint flavouring
✔2g gelatine
Soften the gelatine sheet in a bowl of cold water. In a saucepan, pour in the water, the melon cut into pieces and blended, and the sugar then heat without boiling. Remove from the heat and add the wrung-out gelatine. You may add a little more water if the mixture is too thick, but do not exceed 110g total weight. Leave to cool slightly, then pour over the frozen cake. Leave in the fridge until the jelly sets. Carefully remove the frame. Cut into individual slices or leave the whole cake to thaw in the fridge.
