It is by far the most loved summer fruit by Italians. Fresh and sugary, it satisfies and quenches thirst on hot summer days. Why limit yourself to serving it as a simple fruit? There are delicious recipes to turn watermelon into an amazing spoon dessert. We will serve the mousse together with a delicious cocoa crumble. Let’s see how to prepare the watermelon mousse.
Ingredients for the cocoa crumble:
- 40 grams of brown sugar
- 45 gr of butter;
- 30 gr of walnuts;
- 20 grams of unsweetened cocoa powder;
- 60 grams of flour 00.
Ingredients for the meringue:
- 65 gr of egg whites;
- 125 grams of sugar;
- 25 ml of water.
Ingredients for the mousse:
- 80 grams of gelatin in sheets;
- 300 grams of Greek yogurt;
- 250 grams of watermelon;
- 200 gr of fresh liquid cream.
The recipe for transforming watermelon into the summer spoon dessert, ideal for aperitifs, aperitifs and end-of-meal desserts
The first thing to do will be to prepare the crumble. You have to coarsely chop the walnuts and mix them together with the flour, cocoa and brown sugar. Finally add the butter cut into small pieces and mix with your fingers but being careful not to melt the butter excessively. The dough must be homogeneous but coarse. Now the mixture will be spread on a baking sheet lined with parchment paper and cooked at 180 degrees for 25 minutes.
Now we move on to the preparation of the mousse. The watermelon will be cut into cubes until it reaches 250 grams in weight. Blend it with the mixer. Finally add the Greek yogurt and mix. Then put in the refrigerator.
Now it will be time for the meringue. Beat the egg whites in a bowl or planetary mixer. Meanwhile, in a saucepan, make a syrup with sugar and water. Add it to the egg whites and finish whipping until stiff.
Soak the gelatin in cold water for 15 minutes. Put 4 or 5 tablespoons of liquid cream in a saucepan and bring almost to a boil. Turn off and let the gelatin melt. Whip the rest of the cream. The cream with melted gelatin will be combined with the mixture of watermelon and yogurt.
Then gently add the cream and meringue to everything until a smooth cream is obtained. Let it rest in the refrigerator for at least two hours before serving.
How to serve it
Choose nice cups or small glasses and place the crumble on the bottom. Helping you with the sac-à-poche, put the mousse.
Garnish with mint leaves or leftover pieces of watermelon. The crumble can be stored for 6 days in a cool and dry place, otherwise it can be frozen before cooking. This is the recipe for transforming watermelon into the summer spoon dessert, ideal for aperitifs, aperitifs and desserts at the end of a meal with friends.
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