Melon mousse recipe
information
Be sure to use a nylon sieve; metal may taint or discolour the melon flesh.
The mixture itself needs to be quite strongly coloured, as the cream and egg whites will make it paler.
ingredients
1/2 large honeydew melon, weighing about 750 g (1 1/2 lb), deseeded and peeled
1 rounded tablespoon (1 sachet) powdered gelatine
1 tablespoon lemon juice
1 tablespoon water
50 g (2 oz) caster sugar
few drops of green food colouring
2 pinches ground ginger (optional)
2 egg whites
150 ml (1/4 pint) whipping cream
1 rounded tablespoon (1 sachet) powdered gelatine
1 tablespoon lemon juice
1 tablespoon water
50 g (2 oz) caster sugar
few drops of green food colouring
2 pinches ground ginger (optional)
2 egg whites
150 ml (1/4 pint) whipping cream
method
1. Sprinkle the gelatine over the lemon juice and water in a heatproof bowl and leave to soak for 5 minutes until spongy.
2. Meanwhile, cut the melon flesh into chunks and work through a nylon sieve, or puree in a blender then sieve to remove fibres.
3. Pour the puree into a saucepan. Add the sugar and heat gently, stirring constantly, until the sugar is dissolved. Remove from the heat.
4. Stand the bowl containing the gelatine in a pan of gently simmering water and heat gently for 1 - 2 minutes until the gelatine has dissolved, stirring occasionally.
5. Stir the dissolved gelatine into the melon mixture, then add enough
colouring to tint it a fairly strong green. Stir in ginger, if using. For a streaky effect, lightly stir in a little extra colouring.
6. Pour the mixture into a bowl; cool, then cover and refrigerate until beginning to set.
7. In a clean, dry bowl, whisk the egg whites until standing in stiff peaks. Whip the cream in a separate bowl until it will just hold its shape. Fold the cream and then the egg whites into the melon mixture.
8. Divide the mixture between 6 individual glasses or glass bowls, cover and refrigerate for 8 hours, or overnight, until set. Serve chilled.
2. Meanwhile, cut the melon flesh into chunks and work through a nylon sieve, or puree in a blender then sieve to remove fibres.
3. Pour the puree into a saucepan. Add the sugar and heat gently, stirring constantly, until the sugar is dissolved. Remove from the heat.
4. Stand the bowl containing the gelatine in a pan of gently simmering water and heat gently for 1 - 2 minutes until the gelatine has dissolved, stirring occasionally.
5. Stir the dissolved gelatine into the melon mixture, then add enough
colouring to tint it a fairly strong green. Stir in ginger, if using. For a streaky effect, lightly stir in a little extra colouring.
6. Pour the mixture into a bowl; cool, then cover and refrigerate until beginning to set.
7. In a clean, dry bowl, whisk the egg whites until standing in stiff peaks. Whip the cream in a separate bowl until it will just hold its shape. Fold the cream and then the egg whites into the melon mixture.
8. Divide the mixture between 6 individual glasses or glass bowls, cover and refrigerate for 8 hours, or overnight, until set. Serve chilled.
serving amount
serves 6
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