Read the Beforeitsnews.com story here. Advertise at Before It's News here.
Profile image
By Anncoo Journal
Contributor profile | More stories
Story Views
Now:
Last hour:
Last 24 hours:
Total:

Honeydew Jelly Mousse Cake 哈密瓜果冻慕斯蛋糕

% of readers think this story is Fact. Add your two cents.


honeydew jelly mousse cake

This Honeydew Jelly Mousse Cake is very suitable to serve for everyone to enjoy especially during this hot and humid weather. This cake is very refreshing and light, especially with the full fragrance of honeydew jelly and honeydew mousse. Definitely worth an effort to make this cake even there are extra steps. The whole cake is made from scratch with a large honeydew (more than 2 kg) that I bought from the wet market. After cutting up the fruit I realized that it wasn’t sweet enough, so I transformed it into a mousse cake. I blended the honeydew into juice and made 7 layers – sponge cake, mousse, jelly, mousse, sponge cake, mousse and jelly again. To spend less time making this mousse cake, I made the jelly one day ahead and stored it in the refrigerator. Then prepare the other steps of making this yummy cake the next day. The whole cake needs to be chilled for at least 4 hours or overnight before making the last layer of jelly on top. Do not fret when you gape at the long recipe.  In actual fact, this is a very simple and elegant cake which is definitely perfect for all occasions.

honeydew jelly mousse cakeHoneydew Jelly Mousse Cake ~ a simple and elegant cake ~

honeydew jelly mousse cake

Honeydew Jelly 哈密瓜果冻

Sponge cake 海绵蛋糕

Honeydew Mousse  哈密瓜慕斯

Assemble Mousse cake 哈密瓜慕斯

Honeydew Jelly Topping 哈密瓜果冻 (上层)

I’ve also bought a roll of plastic film transparent wrapper making mousse cake. Really convenient to wrap around the cake with this wrapper instead of an adjustable cake ring with the mousse stuck to the sides. Also very neat and clean when removing the wrapper from the cake. You can order this wrapper online through Taobao (pic from Taobao), Lazada, Shopee or Qoo10.

Honeydew Jelly Mousse Cake

This cake is very refreshing and light, especially with the full fragrance of honeydew jelly and honeydew mousse.  Definitely worth an effort to make this cake even there are extra steps. Do not fret when you gape at the long recipe.  In actual fact, this is a very simple and elegant cake which is definitely perfect for all occasions. 
Author Ann Low
Prep Time 1 hr
Cook Time 30 mins
Chilling Time 4 hrs
Total Time 5 hrs 30 mins
Course Dessert
Cuisine East & West Fusion
Servings 8 servings

Ingredients 

Honeydew Jelly (7 inch round pan)

  • 420 g honeydew flesh plus 50ml water
  • 330 g honeydew juice
  • 50 g caster sugar
  • 1 tsp agar agar powder
  • 2 tsp gelatin powder
  • 1/2 tsp honeydew flavour
  • a drop of green colouring

Sponge Cake (2 pieces – 8 inch pie tray)

  • 2 egg yolks used 65g egg
  • 20 g caster sugar
  • 1/2 tsp vanilla extract
  • 40 g fresh milk
  • 35 g corn oil
  • 50 g cake flour/plain flour
  • 2 tbsp corn flour (starch)
  • 2 egg whites
  • 30 g caster sugar

Sugar Syrup

  • 150g hot water
  • 2 tbsp caster sugar stir till sugar melted and leave to cool

Honeydew Mousse

  • 250 g honeydew flesh plus 2 tbsp water
  • 50 g coconut milk
  • 30 g caster sugar
  • 2 tbsp gelatin + 3 tbsp water soaked
  • 150 g honeydew juice
  • 2 tsp lemon juice
  • 1/2 tsp honeydew flavour
  • 160 g non dairy fresh topping cream

Honeydew Topping

  • 200 g honeydew flesh plus 75g water
  • 180 g honeydew juice
  • 1 tbsp sugar
  • 1/2 tsp gelatin powder
  • 1/4 tsp agar agar powder
  • 1/4 tsp honeydew flavour
  • a drop of green colouring
Instructions 

Honeydew Jelly

  • Chop 420g honeydew flesh to small pieces and blend together with 50ml water till fine. Then pass through a strainer and extract around 330g honeydew juice.
  • Pour 330ml honeydew juice in a small pot together with sugar, agar agar powder and gelatin powder. Bring mixture to boil at medium heat and continue to stir for a minute at low heat, off heat. Add 1/2 tsp honeydew flavour and green colouring, stir well again. 
  • Strain mixture into a 7 inch round pan. (better to use a shallow pan, about 2 inches high, so that the jelly will not break easily when removing)
  • Leave to jelly slightly cool down and place inside refrigerator to chill for a few hours to set. (I made this jelly one day ahead).

Sponge Cake

  • In a bowl, mix egg yolks, vanilla extract and sugar together with a hand whisk till combined, then add milk and oil, stir well. Sift in cake flour and corn flour, mix well.
  • Whisk egg whites till frothy with a hand held electric mixer, gradually add in the sugar in batches. Continue beating till egg whites are stiff but not dry.
  • Add ⅓ of the egg whites into the egg mixture, fold well with a rubber spatula. Then gently fold in the rest of egg whites till combined.
  • Pour the batter into 2 pieces – 20cm (8 inches) removable pie tray (no need to grease the tray), flatten batter with a spatula and bake in preheated oven 180 deg C for about 13-15 minutes. After baking, immediately drop pie tray on table top 2 to 3 times to release the hot air and prevent shrinkage. Leave cakes to cool down completely before removing from tray.

Prepare Honeydew Mousse

  • Chop 250g honeydew flesh to small pieces and blend together with 2 tablespoon of water till fine. Then pass through a strainer and extract around 150ml honeydew juice and set aside.
  • Pour 50g coconut milk and sugar into small pot and stir to a boil at medium heat. Add soaked gelatin and stir till dissolved.
  • Then pour in the 150g honeydew juice, continue to stir well for a minute at low heat. Add 2 teaspoons of lemon juice, stir well again and off heat. Add 1/2 teaspoon honeydew flavour, stir well, strain and leave to cool. 
  • Whisk 160g fresh topping cream to stiff peaks (chill honeydew mixture -step 5 – in fridge to thickens a little before whisking the topping cream).  Take honeydew mixture out from the fridge, stir well and fold in whipped topping cream.

Assemble Mousse Cake

  • Place one piece of the sponge into an adjustable cake ring or spring form pan. Line the sides of the (inside) cake ring with plastic wrapper and brush sugar syrup on cake. Then spread honeydew mouse on top (divide mouse into 3 portions).
  • Carefully release honeydew jelly from pan and place on top of mousse. Then again mousse on top of jelly (must fill the gap at the sides of the cake as well). 
  • Place the second piece of  sponge cake on top, brush sugar syrup followed by the remaining honeydew mousse. Smooth the surface with a spatula or scraper and place the whole cake in the refrigerator to chill for at least 4 hours or overnight. 

Honeydew Jelly Topping

  • Chop 200g honeydew flesh to small pieces and blend together with 75g water till fine. Then pass through a strainer and extract around 180g honeydew juice.
  • Pour 180g honeydew juice in a small pot together with sugar, agar agar powder and gelatin powder. Bring mixture to boil at medium heat and continue to stir for a minute at low heat, off heat. Add 1/4 tsp honeydew flavour and green colouring, stir well again.
  • Strain honeydew liquid mixture and cool down slightly and gently pour onto mousse cake. 
  • Chill mousse cake in the refrigerator for an hour and decorate cake as desired before serving.
Notes
Is optional to add the green colouring to give a nice pastel colour to the cake (I didn’t add).
Keyword honeydew, honeydew jelly mousse cake

Share on Facebook Pin Recipe Print Recipe
Tried this recipe? I would love to see it!Mention @ann_journal or tag #ann_journal!

哈密瓜果冻慕斯蛋糕
几天前买了一个超过2公斤的大哈密瓜,切开了觉得一点也不甜,就拿来做个果冻慕斯蛋糕吧!加上2片海绵蛋糕,一共做了7层。整个蛋糕真的很清爽香气十足,很适合天气炎热享用。

  • 哈密瓜果冻 (7寸圆烤盘)
  • 420克 哈密瓜果肉 + 50克 水 
  • 330克 哈密瓜汁
  • 50克 细砂糖 
  • 1 茶匙 菜燕粉
  • 2 茶匙 鱼胶粉 
  • 1/2 茶匙 哈密瓜香精 
  • 1滴青色素 
  • 海绵蛋糕
  • 2个 鸡蛋黄 (用65克鸡蛋
  • 20克 细砂糖
  • 1/2 茶匙 香草精
  • 40克 牛奶
  • 35克 玉米油
  • 50克 底筋或普通面粉
  • 2汤匙 玉米淀粉
  • 2个 蛋白
  • 30克 细砂糖
  • 糖浆
  • 150克 热水  搅匀至糖融化,待凉
  • 2汤匙 细砂糖 
  • 哈密瓜慕斯
  • 250克  哈密瓜果肉 +2 汤匙 水 
  • 50克 椰奶 
  • 30克 细砂糖
  • 2 汤匙 鱼胶粉+3汤匙水,浸泡 
  • 150克 哈密瓜汁 
  • 2 茶匙 柠檬汁
  • 1/2 茶匙 哈密瓜香精 
  • 160克  植物性奶油
  • 哈密瓜果冻 (上层)
  • 200克  哈密瓜果肉+75克 水 
  • 180克 哈密瓜汁
  • 1 汤匙 细砂糖
  • 1/2 茶匙 鱼胶粉 (吉利丁粉)
  • 1/4 茶匙 菜燕粉
  • 1/4 茶匙 哈密瓜香精 
  • 1滴青色素
做法:

 
 哈密瓜果冻
  1. 哈密瓜切成小块状和50克水放进果汁机打滑。然后过滤挤出330克哈密瓜汁。
  2. 哈密瓜汁倒入小锅中和细糖,菜燕粉及鱼胶粉一起用中火煮滚,然后改换底火不停搅拌1分钟,熄火。 加入1/2茶匙哈密瓜香精和一小滴青色素(可不放),搅匀。
  3. 然后直接过滤到入一个7寸圆烤盘。(用一个约2寸高的烤盘比较好倒出果冻,)
  4. 果冻稍微待凉,放进冰箱冷藏至凝固。(我是早一天煮好果冻)
海绵蛋糕 

  1. 用手动打蛋器将蛋黄,香精和细糖混合均匀。加入牛奶和玉米油搅拌均匀。筛入粉类,再搅拌均匀备用。
  2. 用电动打蛋器把蛋白打致起泡泡,细砂糖分次加入,打致硬发泡。
  3. 然后将1/3的蛋白霜拌入面糊里用橡皮刮刀翻拌均匀。倒入剩下的蛋白霜,再翻拌均匀。
  4. 将面糊倒入2个- 20cm (8寸)活动底烤模(无需抹油),用刮刀抹平。放进预热烤箱以摄氏180度烤约13-15分钟。取出蛋糕连烤盘在桌面大力的敲2-3下,敲出气泡(这样蛋糕烤好后就不会萎缩的太厉害了)。蛋糕完全冷却后才脱摸。

准备哈密瓜慕斯

  1. 250克哈密瓜切成小块状和2汤匙水放进果汁机打滑。然后过滤挤出150克哈密瓜汁,备用。
  2. 将50克椰奶和细糖放入小锅中,用中火搅至滚。放入浸泡好的鱼胶粉,再搅至融化。
  3. 倒入150克哈密瓜汁,继续搅拌1分钟(小火)。放入2茶匙柠檬汁搅匀,熄火。最后加入哈密瓜香精和青色素拌匀即可。过滤液体待凉。
  4. 打发160克植物性奶油至硬性发泡 (打发奶油之前,把哈密瓜液体-步骤5- 放进冰箱冷藏至稍微浓稠慕斯才不会太稀)。再把哈密瓜液体搅拌一下,拌入打好的奶油即可。
组合慕斯蛋糕  
  1. 放一片海绵蛋糕在伸缩圆形慕斯圈内或活动底蛋糕模(蛋糕边缘围上透明硬质装饰软包装塑料纸),刷适量糖浆在蛋糕上,然后铺上哈密瓜慕斯(慕斯分成3分)。
  2. 从盘子取出做好的哈密瓜果冻慢慢摆在慕斯上面(步骤1)(要小心的取出,要不然果冻就很容易烂掉)。再铺上第2层慕斯 (边缘也要填满)。
  3. 叠上第二片海绵蛋糕,刷上适量的糖浆,然后铺上剩下的慕斯(第3层)抹平即可。放入冰箱冷藏最少4小时或至隔夜。

 哈密瓜果冻 (上层)

  1. 200克哈密瓜切成小块状和75克水放进果汁机打滑。然后过滤挤出180克哈密瓜汁。
  2. 将哈密瓜汁倒入小锅中和细糖,菜燕粉及鱼胶粉一起用中火煮滚,然后改换底火不停搅拌1分钟,熄火。 加入1/4茶匙哈密瓜香精和一滴青色素,搅匀。
  3. 过滤哈密瓜液体。让液体稍微待凉才慢慢的倒在慕斯蛋糕上即可。
  4. 将慕斯蛋糕收进冰箱冷藏1个小时即可切片享用 (蛋糕装饰随各人喜欢)。
  • 放一点请色素会让蛋糕更好看 (我没放)
  • 8cm宽 慕斯蛋糕装饰硬围边 – 可在淘宝,Lazada,Shoppee或Qoo10 买得到。



Source: https://www.anncoojournal.com/honeydew-jelly-mousse-cake/



Before It’s News® is a community of individuals who report on what’s going on around them, from all around the world.

Anyone can join.
Anyone can contribute.
Anyone can become informed about their world.

"United We Stand" Click Here To Create Your Personal Citizen Journalist Account Today, Be Sure To Invite Your Friends.

Please Help Support BeforeitsNews by trying our Natural Health Products below!


Order by Phone at 888-809-8385 or online at https://mitocopper.com M - F 9am to 5pm EST

Order by Phone at 888-388-7003 or online at https://www.herbanomic.com M - F 9am to 5pm EST

Order by Phone at 888-388-7003 or online at https://www.herbanomics.com M - F 9am to 5pm EST


Humic & Fulvic Trace Minerals Complex - Nature's most important supplement! Vivid Dreams again!

HNEX HydroNano EXtracellular Water - Improve immune system health and reduce inflammation

Ultimate Clinical Potency Curcumin - Natural pain relief, reduce inflammation and so much more.

MitoCopper - Bioavailable Copper destroys pathogens and gives you more energy. (See Blood Video)
Oxy Powder - Natural Colon Cleanser!  Cleans out toxic buildup with oxygen! 
Nascent Iodine - Promotes detoxification, mental focus and thyroid health.
Smart Meter Cover -  Reduces Smart Meter radiation by 96%!  (See Video)

Immusist Beverage Concentrate - Proprietary blend, formulated to reduce inflammation while hydrating and oxygenating the cells.

Report abuse
Loading...

    Comments

    Your Comments
    Question   Razz  Sad   Evil  Exclaim  Smile  Redface  Biggrin  Surprised  Eek   Confused   Cool  LOL   Mad   Twisted  Rolleyes   Wink  Idea  Arrow  Neutral  Cry   Mr. Green

    MOST RECENT
    Load more ...

    SignUp

    Login

    Newsletter

    Email this story
    Email this story

    If you really want to ban this commenter, please write down the reason:

    If you really want to disable all recommended stories, click on OK button. After that, you will be redirect to your options page.