Melon Jelly Cake Recipe

Name: Melon Jelly Cake
Prep time: 55 min
Total time: 55 min
Yield: 2
Cuisine: Korean
Ingredients: 150g Melon; 20g Sugar; 3g Gelatin sheet (or Powdered gelatin); 35g Butter biscuit; 15g Melted unsalted butter; 45g Plain Yogurt; 25g Sugar; 2g Vanilla extract; 2g Gelatin sheet (or Powdered gelatin); 90g Whipped cream (whipped 50%); 160g Warm water; 30g Sugar; 5g Gelatin sheet (or 4g Powdered gelatin)

Cooking TreePublished: 2022-10-11 Updated: 2022-10-0501.5K views

Melon Jelly Cake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a melon jelly cake that can feel the freshness of the green color~

I think it’s fun to freeze a melon in a hemispherical shape and decorate it with white chocolate to make it look like my own melon, giving it a real melon feel~^^

The color of the melon flesh layer is hardened differently, giving it a fresher feel.
It is delicious to eat as it has a soft jelly-like feel, and it is cool to eat it frozen in the freezer.

For the white layer in the middle, I used yogurt mousse that goes well with melon~

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Melon Jelly Cake

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Rating: 5.0/5
( 47 voted )

Serves: 2 Prep Time: 55 Minutes Cooking Time: 00 Minutes 00 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

150g Melon

20g Sugar

3g Gelatin sheet (or Powdered gelatin)

35g Butter biscuit

15g Melted unsalted butter

45g Plain Yogurt

25g Sugar

2g Vanilla extract

2g Gelatin sheet (or Powdered gelatin)

90g Whipped cream (whipped 50%)

160g Warm water

30g Sugar

5g Gelatin sheet (or 4g Powdered gelatin)

Instructions

Put melon and sugar in a blender, grind it, and heat it in the microwave for about 30 seconds, then add the soaked gelatin and mix.

Pour into silicone hemisphere mold and harden in the freezer for 2 hours.

Mix crushed butter biscuits and melted unsalted butter, press firmly on the bottom of the mold, and place in the refrigerator.

Mix plain yogurt, sugar, and vanilla extract, add melted gelatin, mix, add 50% whipped cream, and mix.

Put it in a mold, flatten it and harden it in the freezer for about 10 minutes.

Add sugar to warm water and mix, add soaked gelatin, mix, pour half of it into another bowl, add a little green food coloring, and mix.

Add the melon cut into small pieces, mix, pour into the mold, and harden in the freezer for about 20 minutes.

Put yogurt mousse on top of the hardened melon layer, flatten it and harden it in the freezer for about 10 minutes.

Remove the hardened melon from the hemispherical mold and draw a pattern with melted white chocolate.

Wrap the outside of the mousse mold with a steam towel to melt it slightly, remove the mold, and put (9) on to finish.

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