This time it was a square red meat melon mousse.
The sauce was probably better than the jelly on the inside, but it wasn’t quirky and was overall pretty good there.
0:00 Square melon mousse cake
0:27 Melon Jelly
2:58 Green tea sponge
5:07 Melon Mousse
7:24 Glaze
9:09 Chocolate work
10:16 Decorations
11:07 Adding Cocoa
11:23 Bon appetit
12:12 Cacao Notes
Ingredient & Method
[ Melon Jelly ]
A – Melon puree: 160g
A – Lemon juice: 15ml
A – White wine: 15ml
A – Granulated sugar: 30g
Gelatin powder: 4g
Water: 15ml
Kirschwasser: 5ml
Colorant: Moderate amount
– Method –
1. place the gelatin in water.
2. cut the melon and puree it in a blender.
3. heat A in a saucepan with the gelatin and dissolve it in the kirsch.
4. harden in a square circle
[ Biscuit au tebert ] (Matcha sponge)
A – Almond Powder: 80g
A – Flour: 20g
A – Matcha powder: 3g
Egg whites: 125g
Granulated sugar: 45g
– Method –
1. Set the cookie sheet and shake the A’s together.
2. add sugar to the egg whites in a few batches until firm and angular.
Add 1 to 3.2, a little at a time, mixing to combine.
Bake on a baking sheet, preheat the oven to 180°C and bake for 14 minutes.
[ Melon Mousse ]
Fresh cream: 120ml
A – Melon juice: 120ml
A – White wine: 10ml
A – Lemon juice: 10ml
A – Granulated sugar: 45g
A – Colorant: moderate amount
B – Gelatin powder: 5g
B – Water: 15ml
– Method –
1. Blend the gelatin powder with water.
2. place the cream in the refrigerator for 6 minutes
3. combine A. Heat and mix in a saucepan
4. Dissolve the gelatin thoroughly in a saucepan and cool in ice water.
5. mix in the cream and squeeze it in a squeeze bag before it hardens (if it’s loose, chill it in the refrigerator to stiffen it up a bit).
[ Glaze ]
C – Granulated sugar: 90g
C – Condensed milk: 60g
C – Water: 45g
White chocolate: 105g
D – Gelatin powder: 6g
D – Water: 35g
– Method –
1. Mix the gelatin powder with water and set aside.
Mix and melt 2.C in a saucepan.
When 3.2 is about 60°C, add the powdered gelatin and dissolve it well.
Melt the chocolate by pouring it over the white chocolate.
5. Mix and scrape with a hand blender
6. Mix in the food coloring.
Monin Melon Syrup
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Silicone Cube(8 pcs.) SF104
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De Longhi Convection Oven EOB2071J-5W
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Shinwa radiation thermometer No.73010 with laser pointing function
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Fog spray (Shinkosha) I-17
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Silicon Whipper TOMIZ
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Scoop Spoon
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Cassette stove
Iwatani MIYABI GA 3.5kW CB-WA-35
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Hand mixer (volume is turned down in the video)
Panasonic Hand Mixer White MK-H4-W
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YAMAMOTO Multi-Speed Mixer YE-MM41W
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Kitchen scissors
Toribe Manufacturing Kitchen Spatter KS-203
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