Melon cake

Name: Melon cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 200 g Butter or margarine; 225 g Ice cream waffles; 1 (approx. 750 g) small watermelon, medium galia melon and medium honeydew melon; 15 sheets Gelatine; 7-10 Tbsp Juice of 1 lemon; 100 g Sugar; 150 g Whipped cream; 500 ml semi-dry champagne; 7-10 Tbsp Mint; baking paper; 7-10 Tbsp Freezer bag

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

200 g Butter or margarine
225 g Ice cream waffles
1 (approx. 750 g) small watermelon, medium galia melon and medium honeydew melon
15 sheets Gelatine
7-10 Tbsp Juice of 1 lemon
100 g Sugar
150 g Whipped cream
500 ml semi-dry champagne
7-10 Tbsp Mint
baking paper
7-10 Tbsp Freezer bag

Directions

1
Melt the fat in a pot. In the meantime, put ice cream wafers in a freezer bag and crush them with the cake roll. Mix the fat and ice cream wafer crumbs together and put them into a springform pan (26 cm Ø) lined with baking paper. Put in a cool place. In the meantime, cut melons in half and remove the seeds. Cut out balls of different sizes as desired.
2
Remove the remaining melon pulp from the skin and puree finely with the blender of a hand mixer. Measure out about 500 g. Soak 10 sheets of gelatine in cold water. Heat lemon juice and sugar and dissolve the well squeezed gelatine in it. Stir the gelatine mixture with the melon puree until smooth and refrigerate for approx. 30 minutes. In the meantime, whip the cream until stiff. As soon as the melon puree starts to gel, fold in the cream and place the mixture on the ice-cream cone base. Refrigerate for about 1 hour. Soak the remaining gelatine in cold water for about 5 minutes. Spread melon balls on the cream. Take off about 100 ml of sparkling wine, heat it up and dissolve the well expressed gelatine in it.
3
In the meantime, whip the cream until stiff. As soon as the melon puree starts to gel, fold in the cream and place the mixture on the ice-cream cone base. Refrigerate for about 1 hour. Soak the remaining gelatine in cold water for about 5 minutes. Spread melon balls on the cream. Take off about 100 ml of sparkling wine, heat it up and dissolve the well expressed gelatine in it. Mix the gelatine mixture with the rest of the sparkling wine and whisk on ice water. As soon as the sparkling wine begins to gel, pour the mixture over the melon balls. Refrigerate for 1-2 hours. Decorate the cake with mint before serving. Makes about 12 pieces
4
Mix the gelatine mixture with the rest of the sparkling wine and whisk on ice water. As soon as the sparkling wine begins to gel, pour the mixture over the melon balls. Refrigerate for 1-2 hours. Decorate the cake with mint before serving. Makes about 12 pieces
5
waiting time approx. 2 hours