Yoghurt melon tartlets

Ingredients

Directions

1. 1

   Soak 6 sheets of gelatine in cold water. Chop the chocolate and melt over a warm water bath. Add muesli and mix. Line a plate with baking paper, spread 8 dessert rings (6 cm Ø, 5 cm high) on top. Spread the muesli with a teaspoon into the rings, press lightly and chill for about 15 minutes. Halve the limes and squeeze the juice. Mix yoghurt, crème fraîche, lime juice and icing sugar. Squeeze the gelatine and melt it over a warm water bath. Stir in 2 tablespoons of yoghurt mixture and stir into the rest of the mixture, chill

2. 2

   Whip cream and egg whites separately until stiff. Fold cream first, then beaten egg white into the gelling yoghurt mass in portions. Pour the mixture into a piping bag. Soak 2 sheets of gelatine in cold water. Cut melon in half and remove seeds with a spoon. Cut out pearls with ball cutters of different sizes. Cut the remaining melon flesh from the skin. Puree with a blender and pass through a sieve. Heat 200 ml of the fruit puree. Squeeze the gelatine and stir into the puree, chill

3. 3

   Marinate the melon beads with honey and leave to stand. Fill yoghurt mass and fruit puree alternately into the rings. Draw streaks with a teaspoon handle. Chill for about 2 hours. Remove the tartlets from the rings with a small knife. Serve with marinated melon beads

4. 4

   waiting time approx. 2 hours