Description
I love watermelons! Offer to make a cake with pulp of watermelon and melon balls. Do you like melon? Then make with the melon pulp. You bought a sweet watermelon or cantaloupe? Do not rush to throw it away, make a cake, because the most important to flavor, the sweetness and adjust sugar. In the recipe there is one important nuance that makes a cake not just jelly and mousse (seen in the photo). Why I come to You again with a jelly cake? Because the jelly in the cake retains the flavor, aroma and vitamins of fruits and berries, as well as in hot weather is a great refreshing dessert!
Ingredients
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Cookies
250 g
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Butter
100 g
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Watermelon
0.5 piece
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Melon
1 piece
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Cheese curd
400 g
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Cream
400 ml
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Yogurt
400 ml
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Gelatin
45 g
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Lemon
1 piece
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Powdered sugar
200 g
Cooking
Cookies put in a plastic bag and crushed with a rolling pin.
Butter mixed with crumbs to obtain a homogeneous mass. Split shape with a diameter of 23 cm covered with paper, put in it the received weight, leveled and compacted with a pestle to puree, put in the refrigerator.
A melon cut in half, from pulp to carve a special spoon for ice cream balls to leave a few for decoration, put the rest on the cake.
For cream watermelon to make watermelon pulp mashed and slightly warm.
Gelatin 25 grams. dissolve in 100 ml water. Add to watermelon juice, gelatin, cottage cheese, 100 gr. icing sugar and leave to cool in the fridge. And that's an important point for the transformation of jelly in the mousse: once the watermelon mixture starts to congeal, whip the cream until stable peaks and gently stir in the watermelon the weight of the spoon from top to bottom. Pour the resulting mass on the biscuit and refrigerate.
For the yoghurt cream, mix the yogurt with lemon juice (I did), add 200 ml cream, 20 grams. gelatin dissolved in 100 ml water, powdered sugar and 100 gr.. Pour the frozen watermelon cream. You can make this layer too, mousse, similar to watermelon layer, that is, when yogurta mass starts to congeal, stir in carefully the whipped cream. Cool the cake in the refrigerator for 4 hours. To decorate the cake, watermelon and melon balls, mint leaves and immediately serve.
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