This time it’s a weird sweet treat made with the summer tradition of watermelon.
It’s a bit creepy looking, lol.
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[ Special tools (amazon.com) ]
Watermelon Mousse mold
Silikomart Professional Truffles Mold
https://amzn.to/30Bnwdf
Watermelon Jelly mold
Silikomart SF006/C Silicone Classic Collection Mold Shapes
https://amzn.to/3gCJ8eH
Ruby Chocolate
https://amzn.to/2PtUsOj
0:00 Watermelon Flower Introduction
0:26 Watermelon Jelly
2:46 Biscuit Joconde
4:52 Baume 18° Syrup
6:14 No-bake Cheese Cream
8:33 Chocolate Work Leaves & Seeds
10:48 Watermelon Mousse
12:15 Watermelon Flower Assemble
13:32 Ruby Chocolate Glaze
15:32 Watermelon Flower
15:52 Adding Cocoa
16:06 Bon appetit
Ingredient & Method
[ Watermelon Jelly ]
80g : Watermelon juice
10ml : Water
2g : Gelatine powder
10g : Granulated sugar
– Method –
1. Blend the watermelon in a blender and squeeze the juice out using a strainer.
2. Warm the gelatin powder and granulated sugar in water and dissolve it.
3. mix the gelatin into the watermelon puree
4. freeze in a silicone mold with the cubes
[ Biscuit joconde ]（Sponge Cake）
A – 50g : Almond powder
A – 50g : Granulated sugar
A – 10g : Cake flour
B – 50g : Egg white
B – 25g : Granulated sugar
– Method –
1.A. Combine and sift.
2. combine B to make a stiff meringue
Add 3.1 to 2 at once and mix with a wooden spoon to blend it all together.
4. Place in a squeeze bag and squeeze.
5. Preheat the oven to 170°C and bake for 30 minutes.
[ Baume 18° Syrup ]
100ml : Water
68g : Granulated sugar
– Method –
1. put the sugar in the pan and then add water.
2. Cover with a lid over medium to low heat.
3. Once the water is clear and the sugar has completely melted, cover and wait until it cools down to finish.
↓
Combine 100 g of the finished 18° Beaumé syrup and 15 ml of Kirschwasser and apply to the biscuit jocondo.
[ No-bake Cheese cream ]
A – 120g : Cream Cheese
A – 16g : Granulated sugar
B – 40g : White Chocolate
B – 25g : Heavy cream 42%
C – 2g : Gelatine powder
C – 10ml : Water
40g : Heavy cream 42% (Whipped)
5 drops : Vanilla extract
– Method –
1. moisten the gelatin powder with water (C).
2. warm the cheese and knead it, then mix in the granulated sugar (A).
Chop the white chocolate and warm the heavy cream (B)
4. Pour the warmed cream into the white mixture and emulsify it.
5. mix cream cheese and 4.
6. Add whipped cream and gelatin, mix well and pour into the mold.
[ Watermelon mousse ]
120ml : Heavy cream
A – 120ml : Watermelon juice
A – 5ml : White wine
A – 5ml : Lemon juice
A – 45g : Granulated sugar
A – as needed : Food color
B – 5g : Gelatine powder
B – 15ml : Water
– Method –
1. Blend the gelatin powder with water.
2. whip a little whipped cream and put it in the fridge.
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).
[ Ruby chocolate Glaze ]
A – 90g : Granulated sugar
A – 60g : Condensed milk
A – 45g : Water
100g : Ruby Chocolate
B – 6g : Gelatine powder
B – 35g : Water
– Method –
1. mix the gelatin powder with water (D) .
2. mix and melt (A) in a saucepan
3. when 2 is about 60 degrees Celsius, add the powdered gelatin and dissolve it well.
4. pour the warm cream over the white chocolate and melt the chocolate and mix it in.
5. Mix and scrape with a hand blender
6. mix in the food coloring.
#cake
#watermelon
#mousse
#chocolateCacao
