A refreshing summer dessert - [Hami Melon Mousse]

Overview

Cantaloupe is only used to make pie and tart fillings, and is rarely used to make cakes. Cantaloupe has a sweet taste, with a light aroma of milk, fruit, and wine. It can be used to make simple no-bake mousse, which is also a good dessert for relieving the heat. Use a quarter of a cantaloupe and cook a portion of cantaloupe jam first. Use part of it to make cakes, and the rest can be used to spread bread for breakfast. I keep the pulp particles in the cooked jam, so that the cake tastes more delicious. If you want the cake to have a light yellow color, you can use a food processor to beat the jam more finely and then mix it with soaked gelatin slices and cream~

Tags

• baking
• mousse
• chiffon cake
• whipping cream
• white sugar
• cantaloupe
• gelatin tablets
• lemon juice

Ingredients

Steps

1. 1 Peel and cut the cantaloupe into small cubes and add to the pot.

   

2. 2 Add sugar and fresh lemon juice, mix well, and marinate for 15 minutes.

   

3. 3 Bring to a boil over high heat, then turn to low heat and simmer, stirring with a spoon to avoid sticking to the pan.

   

4. 4 Cool the cooked cantaloupe jam naturally, take 70g of it and put it into a small bowl.

   

5. 5 Soak the gelatine slices in cold water until soft, put a large basin into hot water, put the small bowl containing the jam into it, add the soaked gelatine slices into the jam and stir until melted.

   

6. 6 Whip the light cream until thick and flowable.

   

7. 7 Use the mousse ring to take out the round cake piece, making sure that the edges of the cake piece and the mousse ring are completely attached.

   

8. 8 Pour the whipped cream into the jam and stir into a smooth paste. Then pour it into the mousse ring and place it in the refrigerator to chill. After taking it out, use a hair dryer to blow it out of the mold and decorate it with cantaloupe balls and chocolate chips.