Watermelon Mousse
Category: Desserts
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 60g |
| Brown sugar | 40g |
| Butter | 45g |
| Unsweetened cocoa powder | 20g |
| Walnuts | 30g |
| Granulated sugar | 125g |
| Water | 25g |
| Egg whites | 65g |
| Watermelon | 400g |
| Gelatin sheets | 8g |
| Fresh cream | 200g |
| Greek yogurt | 300g |
| Watermelon (for garnish) | as needed |
| Fresh mint (for garnish) | as needed |
Instructions
Step 1: Prepare the Crumble
Begin by preparing the crumble base for the mousse. In a mixing bowl, combine the all-purpose flour, cocoa powder, brown sugar, and chopped walnuts (which should be coarsely chopped with a knife). Mix all the ingredients together using your hands.
Next, add the cold butter, cut into small cubes. Rub the butter into the dry mixture until you achieve a crumbly texture. Transfer the mixture to a baking dish lined with parchment paper, and allow it to cool slightly before transferring it into a bowl.
Step 2: Make the Watermelon Mousse
To make the watermelon mousse, begin by peeling the watermelon and cutting it into cubes. You need about 250g of watermelon pulp. Place the watermelon cubes into a tall container and blend them using an immersion blender until smooth.
In a separate bowl, combine the Greek yogurt and the watermelon puree, mixing them together with a whisk. Set this mixture aside in the refrigerator while you prepare the meringue.
Step 3: Prepare the Italian Meringue
In a saucepan, combine the granulated sugar and water to make the syrup. As the syrup heats up, begin whipping the egg whites in a stand mixer. Once the syrup reaches 114°C (237°F), start slowly pouring it into the egg whites while the mixer is running. When the syrup reaches 121°C (250°F), reduce the mixer speed and continue pouring the syrup into the egg whites until the meringue has stiff peaks and is cool to the touch.
Step 4: Soften the Gelatin
Place the gelatin sheets in a bowl of cold water to soak for 5-10 minutes.
In another bowl, pour the cold cream and set aside about four tablespoons. Heat the remaining cream in a small saucepan over medium heat, just until it starts to approach a boil. Remove from the heat and stir in the well-drained gelatin, whisking until the gelatin is fully dissolved.
Step 5: Combine the Components
Add the gelatin mixture to the watermelon and yogurt mixture and whisk to combine. Gradually fold in the semi-whipped cream using a spatula, incorporating it gently with upward motions from the bottom of the bowl. Then, add the meringue in small portions, folding it into the mixture until smooth and creamy.
Step 6: Chill the Mousse
Cover the bowl with plastic wrap and refrigerate the mousse for about two hours to allow it to set.
Step 7: Garnish and Serve
Once the mousse has set, serve it in individual bowls or glasses. Garnish with fresh watermelon cubes and a sprig of mint for a refreshing and vibrant touch.
Enjoy your refreshing, creamy watermelon mousse as a perfect treat for any occasion!
