Watermelon Mousse

Name: Watermelon Mousse
Prep time: 50 min
Cook time: 30 min
Total time: 80 min
Yield: 4
Ingredients: Type 00 flour ½ cup; Brown sugar ¼ cup; Butter cold 1.6 oz; Unsweetened cocoa powder 1.4 tbsp; Walnuts shelled ¼ cup; Sugar 0.6 cup; Water 5 tsp; Egg whites 4.3 tbsp; Watermelon 1 ¾ cup; Gelatin in sheets 0.3 oz; Fresh liquid cream 0.8 cup; Greek yogurt 1 ¼ cup; Watermelon to taste; Mint to taste

1059

Calories per serving

Energy Kcal 1059
Carbohydrates g 166.1
of which sugars g 51.3
Protein g 25.7
Fats g 32.5
of which saturated fat g 18.15
Fiber g 5.4
Cholesterol mg 81
Sodium mg 158

Difficulty: Average
Prep time: 50 min
Cook time: 30 min
Makes: 4 pieces
Cost: Low
Note plus 2 hours of chilling the mousse

PRESENTATION

We have transformed the most iconic summer fruit into a fresh and creamy dessert! Today we're making watermelon mousse together. Made with Greek yogurt and Italian meringue to achieve a well-balanced taste and perfect texture. At the base of these glasses, we've placed a cocoa and walnut crumble that pairs beautifully with the soft watermelon cream and offers a truly special crunch. It will be a pleasure to discover with every bite. This mousse is a perfect idea to offer during this period to give watermelon a whole new look and finish a summer dinner in the company of your friends. We know you will greatly appreciate this dessert, and for the next occasion, we recommend trying our modern cake. Fall in love with our watermelon desserts, like the sorbet, and fully enjoy your summer!

INGREDIENTS

1059

Calories per serving

Ingredients for the crumble: Type 00 flour ½ cup (60 g); Brown sugar ¼ cup (40 g); Butter 1.6 oz (45 g) - cold; Unsweetened cocoa powder 1.4 tbsp (20 g); Walnuts ¼ cup (30 g) - shelled

for the Italian meringue (for the mousse): Sugar 0.6 cup (125 g); Water 5 tsp (25 g); Egg whites 4.3 tbsp (65 g)

for the mousse: Watermelon 1 ¾ cup (400 g); Gelatin in sheets 0.3 oz (8 g); Fresh liquid cream 0.8 cup (200 g); Greek yogurt 1 ¼ cup (300 g)

for decorating: Watermelon to taste; Mint to taste

Preparation

How to prepare Watermelon Mousse

To prepare the watermelon mousse, start by making the crumble. In a bowl, pour the flour, cocoa 1, brown sugar, and the walnuts that you have coarsely chopped with a knife 2. Mix everything with your hands 3.

Then add the cold butter cut into cubes 4 and work everything with your fingertips 5 to avoid overheating the butter. Make sure to blend each ingredient until you get a combined but coarse dough 6.

Transfer the mixture into a baking tray lined with parchment paper 7 and bake at 356°F for about 25 minutes. Remove the crumble from the oven 8, let it cool slightly, and transfer it to a bowl. To prepare the watermelon mousse, take the watermelon and remove the rind 9.

Cut the watermelon into cubes; you will need to obtain 8.8 oz of pulp 10. Then transfer it to a tall container and blend it with an immersion mixer. Pour the Greek yogurt into a bowl and add the blended pulp 12

and stir with a whisk 13. Set aside in the refrigerator, and in the meantime, prepare the Italian meringue. First, make the syrup. In a saucepan, place sugar and water 14, and using a thermometer, bring everything to 250°F 15.

However, when the syrup reaches 237°F, start whipping the egg whites in a mixer 16. Once it reaches 250°F, reduce the mixer speed and pour the syrup in a thin stream 17. Continue whipping the meringue until it is lukewarm (you will notice by touching the mixer bowl). Your meringue is ready, so set it aside 18.

Soak the gelatin in cold water for 5-10 minutes 19. Pour all the cold liquid cream into a bowl, take about four tablespoons and pour them into a saucepan 20, then semi-whip the rest with electric beaters 21.

Heat the liquid cream in the saucepan and when it is about to boil, turn off the heat. Squeeze the gelatin and add it to the hot cream 22, stirring with a whisk until it is well dissolved. Add this mixture to the watermelon and yogurt mixture and stir with a whisk 24.

Gradually add the semi-whipped cream and incorporate it with a spatula, moving from bottom to top. Then also add the meringue a little at a time 26 and gently mix with a whisk 26. You should obtain a smooth and creamy mixture 27.

Cover the bowl with plastic wrap and transfer it to the fridge for about two hours 28. Then, mix it and transfer it to a pastry bag. Place the crumble at the bottom of the glasses 30,