Melon and mint cake

Almond biscuit (the day before)
65g sugar
65g almond powder
15g flour
100g egg whites
25g caster sugar

Mix the powders together in a bowl. Beat the egg whites with an electric mixer until stiff, gradually adding the caster sugar.

Take a small portion of the egg whites and mix with the powders to loosen the mixture. Add the remaining whites, stirring gently with a spatula. Pour the mixture onto a baking tray lined with baking paper. Bake in a 170°C oven for about 14 minutes.

Leave to cool, then cut into a 20x10cm rectangle.

We will then chablonner this one. This means that you will apply a thin layer of melted white chocolate with a brush to protect it from the humidity of the compote. Heat a little white chocolate (20-30g) and brush it onto the biscuit to protect the biscuit from getting wet.

Melon cream (the day before)
290g melon (mix the melon)
20g sugar
2 egg yolks
20g sugar
2 sheets of gelatine

Hydrate the gelatine in cold water. Heat the melon purée in a saucepan. Mix the egg yolks and sugar in a bowl without blanching them and add the boiling melon purée to the mixture. Return to the heat and thicken like a custard until it reaches 83°C. Remove from the heat and add the gelatine. Allow to cool slightly before pouring into the frame over the biscuit. Place in the freezer.

White chocolate mint mousse (the day before)
80 g full cream
a few sprigs of mint
80 g white chocolate
4 g gelatine
160 g whipping cream
20g icing sugar

Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the 80 g of liquid cream with the mint leaves. Turn off the heat, cover the pan and leave to infuse for 15 minutes. Return the mixture to the heat and, off the heat, add the gelatine (remove the mint leaves beforehand). Pour over the melted white chocolate, mix and set aside. Whip the cold cream with an electric mixer and add the icing sugar. Pour over the previous mixture and stir gently. Pour over the cream and put back in the freezer.

Melon jelly
100g melon purée
20g water
3g gelatine
20g sugar

Soften the gelatine leaves in a bowl of cold water. In a saucepan, pour the water, the melon cut into pieces and blended, and the sugar and heat without boiling. Remove from the heat and add the gelatine. You may add a little more water if the mixture is too thick, but do not exceed 120/130g total weight. Leave to cool and then pour over the frozen cake.

Leave in the fridge until the jelly sets. Carefully remove the frame and cut 0.5cm off each side of the cake, so that the layers are well defined. Cut into individual pieces and thaw in the refrigerator.