Melt the fat. Finely crumble the rusks. Knead with fat and fructose. Place a springform pan rim (20 cm Ø) on a cake plate. Put the rusk mixture into the form and press it down as a base. Put it in a cold place
Soak the gelatine. Puree 250 g Charentai melon. Mix the puree and cream cheese. Season to taste with sweetener. Squeeze the gelatine, dissolve and stir into the cheese cream
Whip the cream until stiff. When the cheese cream begins to gel, fold in the cream loosely. Spread the cream on the rusk base. Chill the cake for at least 2 hours
Cut out balls from the watermelon. Cut the rest of the charentais melon into thin slices. Remove the cake from the edge of the mould and cover with melon
, 2 BE (of which 3 g fructose)
Tip: As a non-diabetic, take 25-40 g of household sugar instead of fruit sugar, depending on taste. You can also season the melon cream cheese cream with household sugar