Chinese Food
Muskmelon
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It's a very suitable dessert for summer. The cold Mousse with sweet super large pulp is just too much to stop.
Cooking ingredients
Cooking Steps
Step1:The digestive cake is put into a sealed bag and crushed.
Step2:Add the melted butter. Mix well.
Step3:Pour into the cake mold. Use a scraper to compact and flatten it. Put it in the refrigerator for cold storage.
Step4:Cut the melon in half. Remove the core.
Step5:Use the spoon to dig the melon into a ball. It is used for the decoration of the top of the cake. About 15-18. The specific number depends on the size of the spoon.
Step6:Some cantaloupes are cut into small pieces and peeled. They are used for the middle layer of the cake. The quantity can be determined according to personal preference.
Step7:Take 200g cantaloupe pulp and put it into the wall breaking machine to beat the pulp.
Step8:Take the yolk from the egg. Add sugar and vanilla essence. Mix well.
Step9:Heat the milk to a slight boil.
Step10:Beat it with an egg beater. Pour the heated milk into the yolk slowly to make the batter. Remember to pour in the hot milk slowly. Otherwise, the yolk will caking easily. The taste will be poor.
Step11:Keep heating. Heat and stir until it thickens and then leave the fire.
Step12:Gelatine is softened by soaking in water. Heat the solution in water and add it to the boiled egg cream paste. Stir well.
Step13:Add in the cantaloupe pulp and stir evenly to make the cantaloupe egg cream paste.
Step14:Sugar in cream.
Step15:Whisk the light cream with the electric beater until it is slightly thick. The flowing lines will appear.
Step16:Pour the cantaloupe egg cream paste into the whipped cream and mix well to form the cantaloupe mousse paste.
Step17:Mix the Matcha powder with some warm water to form Matcha liquid. If the tea powder is hard to dissolve, you can stir it a few more times.
Step18:Take one fifth of the cantaloupe mousse paste. Add the Matcha liquid and stir well.
Step19:Add the cut melon. Pour the paste into the muskmelon paste. Refrigerate until it solidifies.
Step20:Take out the frozen mousse. Pour in the green mousse paste. Continue to refrigerate until it is completely set.
Step21:Demould after solidification. Decorate the top with cantaloupe balls. You can also decorate with mint leaves. Cantaloupe mousse is done in this way.
Step22:Photography by greente
Cooking tips:1. The temperature should not be too high when dissolving the gliding tablet in water isolation, otherwise the condensation effect of the gliding tablet will be affected. 2. Mousse with egg yolk. The taste will be smoother. 3. Cantaloupe can be replaced according to their own preferences. 4. This is a six inch square. There are skills in making delicious dishes.
