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Preparation
4 hours
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Difficulty
Medium
Watermelon is an ingredient commonly used to make desserts, cakes, and is most loved by many people during the Lunar New Year. Today, TasteVN will cook and guide you on how to make cute little watermelon mousse cake for the Lunar New Year.
Ingredients for Watermelon Mousse Cake Serves 4
Watermelon 1/2 fruit Heavy cream 185 gr Cake flour 10 gr Gelatin 15 gr Cream 120 gr Sugar 304 gr Cocoa butter 10 gr White chocolate 40 gr Cherry liqueur 15 ml Condensed milk 60 gr Sugar syrup 16 gr Lemon juice 5 ml White wine 5 ml Food coloring a little (green/red) Chocolate painting pen 3 pieces (2 black/1 green) Vanilla extract a little
How to choose good watermelons
- You should choose watermelons with a dry, shriveled stem. The bottom should be yellow or cream-colored and slightly indented.
- Dark stripes on the fruit’s skin are clearly visible, the skin is firm, round, and shiny, and when pressed with your hand, the skin is still sturdy and not soft. When you tap it, it should make a “thump” sound. These factors indicate that the watermelon is good.
Tools needed
Oven, egg beater, silicone mold, cake mold 210x100x50mm, round mold 35mm,…
How to make Watermelon Mousse Cake
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Prepare the watermelon
Cut 1/2 of the watermelon into 4 parts, then use a spoon to scoop out the watermelon flesh and remove the seeds.
Take a small amount of diced watermelon to add to the jelly, and put the remaining watermelon flesh into a blender and puree, then strain the blended watermelon through a sieve to extract 200g of watermelon juice.
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Make watermelon jelly cubes
Soak 2g of gelatin in 10ml of cold water and 10g of sugar. When the gelatin has expanded, put this mixture in the microwave for about 30 seconds to completely dissolve the gelatin.
Pour the melted gelatin mixture into 80g of watermelon juice and then pour it into a round silicone mold, place it in the freezer, and freeze the mixture.
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Make the cake batter mixture
Sift 50g almond flour, 50g white sugar, and 10g cake flour until fine, then mix them together.
Use a mixer to beat 2 egg whites at low speed until foamy like soap.
Divide 25g of sugar into 3 parts, slowly add each part one at a time while mixing until dissolved. Beat each portion of sugar for about 30 seconds at low speed before adding the next portion.
When adding the last portion of sugar to the eggs, increase the mixer speed to high, and beat the eggs until they are soft, fluffy, with creamy streaks, and the mixture is smooth, shiny, and thick. When you lift the whisk, it should form a soft peak.
Add the dry flour mixture to the whipped egg whites and gently fold (scooping and lifting from the bottom) until the ingredients are well combined to create a smooth mixture, then transfer it to a piping bag.
Tip: Avoid mixing too vigorously, as it will break the air bubbles, causing the cake to not be soft, fluffy, and delicious.
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Baking and cutting the cake
Preheat the oven to 180 degrees Celsius 15 minutes before baking the cake to stabilize the temperature.
Prepare a mold of 210x100x50mm lined with a layer of parchment paper, then pour the prepared batter into it and bake for 30 minutes at 170 degrees Celsius.
Melt 68g of sugar with 100ml of water on the stove. Once the sugar has completely dissolved, remove the pot and let it cool. Take 100g of syrup and mix it with 15ml of cherry liqueur, stirring well.
Once the cake is done, take it out of the oven and let it cool, then spread a layer of the sugar and cherry liqueur mixture on top.
Use a 35mm round cutter to cut the cake into beautiful round shapes.
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Mixing the cake glaze color
Take about 10g of cocoa butter, chop it finely, and melt it, then mix it with 2 – 3 drops of green food coloring.
Spread it on the cake to create a green color for the cake base, then store the cake base in the refrigerator.
Tip: Apply just enough, not too much, so that when it cools, the cake doesn’t become hard and overly rich due to excess cocoa butter.
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Whipping cream cheese
Mix 2g of gelatin powder with 10ml of cold water and let it sit for about 20 minutes for the gelatin to swell completely.
Take 120g of cream cheese and microwave it for 30 seconds to soften and melt the cheese. Then, mix the cream cheese with 16g of sugar to create a homogeneous mixture.
Finely chop 40g of white chocolate, then microwave it for 30 seconds to melt the chocolate and mix it with 25g of heavy cream (42%).
Combine the white chocolate mixture thoroughly with the cream cheese mixture to blend the ingredients together.
Prepare a bowl of ice and place a glass bowl containing 40g of heavy cream in it, then use a whisk to whip until the mixture is soft and fluffy.
Add the whipped heavy cream to the previous cream cheese mixture, adding 5 drops of vanilla extract and 16g of sugar syrup, and mix well to create a uniform cream cheese mixture.
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Pour into molds and freeze
Pour the cream cheese mixture into a mold lined with non-stick parchment paper, then place it in the freezer for at least 2 hours for the mixture to set.
Remove the mixture from the mold and use a 35mm round cutter to cut the cream cheese into equal circles, then store them in the refrigerator.
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Shape watermelon seeds
Melt the black chocolate pen with a cup of warm water. Prepare a skewer and create drop shapes from chocolate to make watermelon seeds. Let the chocolate set at room temperature, then place the seeds in a dry place.
Tip:
- Letting the chocolate set at room temperature will help minimize sweating.
- If you don’t have a black chocolate pen, you can substitute it with dark chocolate or white chocolate mixed with food coloring to make black.
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Making watermelon rind (if desired)
Prepare thin, transparent plastic pieces shaped like leaves and some other rectangular plastic pieces.
Melting 2 chocolate painting pens, one black and one green. Pour all the green chocolate out and mix it with 2 – 4 drops of blue food coloring.
On the leaf-shaped plastic piece, draw 2 wavy parallel lines with black chocolate and fill the remaining space with the mixed green chocolate. Place the rectangular plastic piece on top and let the chocolate set at room temperature.
When the chocolate is nearly set, choose a few shells to create curvature. Once the chocolate is completely set, take it out and store it in a dry, cool place.
Tip:
- Letting the chocolate set at room temperature will help maintain its color and prevent sweating.
- If you do not have a green chocolate painting pen, you can substitute with green tea chocolate or white chocolate mixed with green food coloring.
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Make the watermelon mousse layer
Whip 120g of heavy cream in a cold bowl until soft peaks form and it thickens slightly.
Bloom 5g of gelatin in 15ml of cold water until fully expanded.
Mix 120g of watermelon juice with 45g of sugar, 5ml of lemon juice, 5ml of white wine, and 2 drops of red food coloring.
Place a pot on the stove and heat (do not boil) the watermelon juice mixture, then turn off the heat and dissolve the bloomed gelatin into the mixture, allowing the watermelon juice to cool completely.
Add the whipped heavy cream to the watermelon juice mixture and mix well to create a smooth and thick mixture, then transfer it to a piping bag.
Note: The heavy cream must be cold to whip, so place the heavy cream in the refrigerator for about 30 – 60 minutes before whipping. You can whip the cream in a cold bowl to whip it faster.
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Pouring watermelon mousse into the mold
Prepare a round silicone mold. Pour a layer of watermelon mousse at the bottom, about 1/4 of the mold, then add the watermelon jelly and continue to pour a little mousse over the jelly.
Next, add the cream cheese balls and pour the watermelon mousse into the mold until full, then stop to place 2 cake bases on top of the 2 completed mousse portions.
Refrigerate for at least 3 hours to let the mousse set.
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Shaping the mousse cake
Use a hair dryer to heat the mold to remove the mousse more easily, then attach the seeds and place it in the refrigerator to chill.
Soak 6g of gelatin in 35ml of water to fully expand.
Cook a mixture of 90g of sugar, 60g of condensed milk, and 45g of water until melted. Add the soaked gelatin and stir until completely dissolved.
Add the mixture to 100g of ruby chocolate and use an immersion blender to puree the mixture. Add 4-5 drops of red food coloring and mix well to create a glossy white coating.
Dip the shaped mousse into the coating and add a few watermelon seeds on top, then attach the shaped watermelon rind to finish.
Tip: Ruby chocolate can be replaced with white chocolate to save costs and make it easier to find.
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Final Product
The mousse cake shaped like a watermelon will make you fall in love with its cute appearance and unexpectedly delicious taste.
When you eat it, you will experience the refreshing taste of watermelon, the cool and chewy jelly combined with the rich cream cheese, making it a wonderful gourmet dessert. Sprinkling a little cocoa powder on top will enhance the flavor when enjoying.
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Hope that the shares from TasteVN will help you make the small and lovely watermelon mousse cake for the family on Tet. Wishing you success!
