Mousse cake with melon and yogurt
Description
It will be perfect with tea and coffee. A mousse cake made with agar‑agar remains stable at room temperature. What should you pay attention to when working with agar‑agar? Unlike gelatin, it needs to be soaked in hot water for 30–60 minutes, then brought to a boil, combined with the main liquid, and continue cooking for 2 minutes. While doing so, constantly stir the mixture with a whisk so that the agar granules disperse well. It can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Cut the melon in half and remove the seeds.
- 2
Step 2
Agar-agar soak in hot water for 30 minutes. Cut half‑spheres from the melon using an ice‑cream scoop. Peel the remaining melon (500 g), cut it, and place it in a bowl.
- 3
Step 3
Add yogurt to the melon, blend with a blender until smooth. Crush the cookies with a blender into crumbs.
- 4
Step 4
Line a removable mold (diameter – 20 cm) with cling film. Spread the crushed biscuits on the bottom and press them down.
- 5
Step 5
Bring the soaked agar‑agar to a boil, add 100 ml of cream, bring to a boil again, and simmer for 2 minutes, stirring constantly.
- 6
Step 6
Cream (400 ml) whisk into a stable foam, add powdered sugar and whisk until stiff peaks form.
- 7
Step 7
Pour in the melon mixture and beat with a mixer on low speed. Add lemon juice to taste. Add the agar‑agar mixture and beat on high speed of the mixer for 2 minutes.
- 8
Step 8
Pour the mousse into the mold, place the cake in the refrigerator for 1 hour.
- 9
Step 9
Before serving, carefully remove the removable mold and place the cake on a plate. Garnish the cake's surface with melon half‑spheres and fresh mint (or basil) leaves.