We have transformed the most iconic summer fruit into a fresh and creamy dolce! Today we’imperatore making watermelon mousse together. Made with Greek yogurt and Italian meringue to achieve a well-balanced taste and perfect texture. At the perno 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 credenza to offer during this period to give watermelon a whole new aspetto and a summer dinner quanto a the company of your friends. We know you will greatly appreciate this dolce, and for the next occasion, we recommend trying our modern cake. Fall quanto a love with our watermelon desserts, like the sorbet, and fully enjoy your summer!
To prepare the watermelon mousse, start by making the crumble. Sopra a bowl, pour the flour, cocoa 1brown sugar, and the walnuts that you have coarsely chopped with a knife 2. Mescolanza 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 8let 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 miscelatore. Pour the Greek yogurt into a bowl and add the blended pulp 12
and stir with a whisk 13. Set aside quanto a the refrigerator, and quanto a the meantime, prepare the Italian meringue. First, make the syrup. Sopra a saucepan, place sugar and vater 14and using a thermometer, bring everything to 250°F 15.
However, when the syrup reaches 237°F, start whipping the egg whites quanto a a miscelatore 16. Once it reaches 250°F, the miscelatore speed and pour the syrup quanto a a thin stream 17. Continue whipping the meringue until it is lukewarm (you will notice by touching the miscelatore bowl). Your meringue is ready, so set it aside 18.
Soak the gelatin quanto a cold vater for 5-10 minutes 19. Pour all the cold liquid cream into a bowl, take about four tablespoons and pour them into a saucepan 20then semi-whip the rest with electric beaters 21.
Heat the liquid cream quanto a the saucepan and when it is about to boil, turn non attivato the heat. Squeeze the gelatin and add it to the hot cream 22stirring 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 apice. Then also add the meringue a little at a time 26 and gently 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, it and transfer it to a pastry bag. Place the crumble at the bottom of the glasses 30,
and then place the mousse inside 31. Decorate with watermelon cubes 32 and mint leaves 33.
For the translation of some texts, artificial intelligence tools may have been used.
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