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Melon Bavarian Jelly


Melon Bavarian Jelly

CCHAN Cooking
■Cooking time: about 50minutes(Except time to chill in a refrigerator)
■Cost: about $8.5

- Melon ... 1/2 (This is used to hollow out roundly, make the jelly and bavarian cream)

- Agar agar ... 10 g
- Granulated sugar ... 2 tablespoons
- Water ... 150ml
- Mint ... a little

<Bavarian cream>
- Granulated sugar ... 2 tablespoons
- Lemon juice ... a little
- Gelatin ... 10 g
- Water ... 50cc
- Heavy cream ... 200ml

Soak the gelatin with water (50cc)

1. Cut the melon in half and hollow out it to make six round melon. Crush the juice(100ml) out of the left melons.
2. <Jelly>
Put the agar-agar and granulated sugar in a pot, add and mix water and fruit juice of 1 little by little and heat it. Boil for 1 minute when it becomes transparent.
3. Wet slightly the mold with water, put the hollowed melon and mint, pour 2 from the above and chill in the refrigerator.
4. <Bavarian cream>
Put 150 g of melon pulp (add the melon pulp that Is squeezed to make jelly) in a blender.
5. Put the granulated sugar, lemon juice, and melon of 4 in the pot and heat. When it becomes smooth, stop the fire and mix the soaked gelatin.
6. Put the heavy cream in a bowl, whip it to soft-peak and Mix with 5.
7. Pour in the jelly which had been set in 3, and chill it in the refrigerator for about 1 hour.
8. Turn it over, remove it from the mold and complete♪

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