Refreshing Watermelon Lime Mousse Cake with Mint Gelée

Modern Watermelon Cake

Category: Desserts
Serves: 8

This modern watermelon cake is a refreshing and innovative dessert that combines a beautiful watermelon jelly, a lime mousse, and a delightful mint mousse, creating a perfect harmony of flavors and textures. The vibrant watermelon flavor makes it ideal for summer celebrations, and it’s sure to impress your guests with its fresh appeal. Let’s walk through the steps to create this stunning dessert.

Ingredients:

Ingredient	Amount
Eggs	55g
Potato Starch	25g
Almond Flour	25g
Brown Sugar	25g
Watermelon	400g
Sugar	55g
Gelatin Sheets	9g
Heavy Cream	300g
Lime Zest	1 lime
Gelatin Sheets	8g
Mascarpone	70g
Powdered Sugar	80g
Heavy Cream	450g
Mint Leaves	3
Gelatin Sheets	12g
Mascarpone	100g
Powdered Sugar	120g
Watermelon	350g
Sugar	55g
Gelatin Sheets	9g

Instructions:

Step 1: Prepare the Watermelon Jelly

1. Begin by soaking 9g of gelatin sheets in cold water for at least 10 minutes.
2. While the gelatin is soaking, peel the watermelon and blend it until smooth.
3. Transfer the watermelon puree into a saucepan and cook for about 5 minutes to reduce slightly.
4. Remove from heat and strain the mixture through a fine mesh to remove any pulp.
5. Add the soaked gelatin sheets to the warm watermelon mixture and stir until fully dissolved.
6. Line a 20cm (8-inch) cake ring with plastic wrap, and place it on a tray.
7. Pour the watermelon gelatine mixture into the cake ring, ensuring it is evenly spread.
8. Place the tray in the freezer for at least 30 minutes, ensuring the gelée sets flat.

Step 2: Prepare the Lime Mousse

1. Soak 8g of gelatin sheets in cold water for 10 minutes.
2. In a small saucepan, heat 100g of heavy cream and add the zest of one lime to infuse the flavor.
3. Remove from the heat and add the soaked gelatin sheets, stirring until dissolved completely. Let it cool to room temperature.
4. In a separate bowl, whip 200g of heavy cream with mascarpone cheese and powdered sugar until stiff peaks form.
5. Gently fold in the cooled lime cream mixture into the whipped cream and mascarpone, ensuring it’s well combined.
6. Carefully pour the lime mousse over the set watermelon gelée and spread evenly.
7. Allow it to set in the fridge for about 30 minutes.

Step 3: Prepare the Mint Mousse

1. Soak 12g of gelatin sheets in cold water for 10 minutes.
2. In a saucepan, heat 150g of heavy cream with 3 sprigs of fresh mint leaves, allowing it to infuse.
3. Once it starts to simmer, remove from the heat and add the soaked gelatin sheets. Stir until dissolved.
4. Remove the mint leaves and let the mixture cool to room temperature.
5. Whip 300g of heavy cream with mascarpone and powdered sugar until stiff peaks form.
6. Once the mint cream has cooled, fold it into the whipped cream and mascarpone mixture.
7. Let it rest outside the fridge for a while before assembling.

Step 4: Prepare the Cake Base

1. Preheat the oven to 170°C (340°F) and line a 24cm (9.5-inch) cake ring with parchment paper.
2. In a mixing bowl, beat the eggs and sugar together until light and fluffy.
3. Gradually add the sifted potato starch, almond flour, and a pinch of salt. Mix gently using a hand whisk.
4. Pour the batter into the prepared cake ring and bake in the preheated oven for about 20 minutes, or until a toothpick comes out clean.
5. Remove from the oven and allow it to cool completely.

Step 5: Assemble the Cake

1. Line a 24cm cake ring with acetate strips.
2. Place the baked cake base at the bottom of the ring.
3. Carefully remove the watermelon gelée and lime mousse layer from the freezer. Peel off the plastic wrap and place it in the center of the cake ring on top of the cake base.
4. Pour the prepared mint mousse over the watermelon-lime layer, spreading it evenly.
5. Place the entire cake into the freezer for at least 1 hour to firm up.

Step 6: Prepare the Second Watermelon Gelée

1. Repeat the same process as earlier for the watermelon gelée, this time with 350g of watermelon puree.
2. After dissolving the gelatin, strain the mixture and allow it to cool to room temperature.
3. Once the cake has set in the freezer, pour the watermelon gelée mixture over the mint mousse layer, ensuring it’s evenly covered.
4. Return the cake to the freezer for another 30 minutes to ensure everything sets properly.

Step 7: Serve and Enjoy

1. Once the cake has set completely, remove it from the freezer and carefully take it out of the cake ring.
2. Let it thaw for a few minutes at room temperature before slicing.
3. Serve and enjoy your beautifully layered modern watermelon cake, perfect for summer gatherings!

This vibrant and refreshing dessert will be the highlight of your celebration. With the natural sweetness of watermelon, the zesty lime, and the cool mint mousse, each bite is a delightful burst of flavor.