Honeydew Mousse Cake

As promised to some of my readers, here is the recipe of my Honeydew Mousse Cake. Sorry for the long  delay in posting. This mousse cake is very light and refreshing absolutely perfect hot weather. 
Honeydew melons are sweetest of the melons. They are an excellent source of potassium. One serving of the honeydew melon will give you almost half of the vitamin C you need for a day.


This cake was made two weeks ago and I've been very busy lately and have no time to write the recipe until yesterday. Sorry for the poor lighting in the photos.


Sponge Cake Ingredients
(for 1 - 8" cake round tin & 1 - 9" square baking tray)

4 Large Cold eggs
250g Optima flour
50g ice water
60g Corn oil
1 tsp Honeydew essence

1 Whole Honeydew Melon (about 700g)
you can also use Rock Melon (Cantaloupe) to replace Honeydew Melon
Prepare Honeydew Mousse
220g Honeydew flesh, blended into puree and measure honeydew puree to 160g & mix with 2 tsp lemon juice 
75g Coconut milk (Kara brand)
15g Gelatin (soak with 3 tbsp of water)
50g Sugar
1 tsp Honeydew flavor
225g Fresh (non dairy) topping cream
Honeydew Puree Topping
220g Honeydew flesh (pureed) strain and measure to 150 or 160g and add up water to total 250g
1/2 tsp Gelatin
1/2 tsp Agar agar powder
50g Sugar
1/4 tsp Honeydew flavor
  
 
Enjoy Baking!

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