Yellow Watermelon Mousse cake Recipe

Name: Yellow Watermelon Mousse cake
Prep time: 45 min
Cook time: 40 min
Total time: 95 min
Yield: 4
Cuisine: Korean
Ingredients: 1 Yellow Watermelon; One 10cm sponge cake sheet; 30g Egg yolk; 45g Sugar; 2g Vanilla Extract; 120g Hot milk; 9g Leaf gelatine; 150g Mashed watermelon; 125g Whipped Cream; 150g Watermelon cut into cubes; 150g Watermelon cut into cubes (Decorative); Yellow food coloring; Peppermint

Cooking TreePublished: 2022-08-18 Updated: 2022-08-1301.7K views

Cooking Tree will show you how to make a homemade version of this delectable recipe for Yellow Watermelon Mousse cake.

I made a mousse cake with yellow-colored black mango watermelon! The color is yellow, but the taste and texture are almost the same as the red watermelon.

This watermelon has a thin skin and small size, so I made a watermelon as a bowl. It’s a really crunchy and cool mousse cake because it contains plenty of watermelon juice and flesh.

Since it is a yellow watermelon, it has a refreshing feeling and looks cooler.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Yellow Watermelon Mousse cake

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Rating: 4.0/5
( 56 voted )

Serves: 4 Prep Time: 45 Minutes Cooking Time: 40 Minutes 40 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

1 Yellow Watermelon

One 10cm sponge cake sheet

30g Egg yolk

45g Sugar

2g Vanilla Extract

120g Hot milk

9g Leaf gelatine

150g Mashed watermelon

125g Whipped Cream

150g Watermelon cut into cubes

150g Watermelon cut into cubes (Decorative)

Yellow food coloring

Peppermint

Instructions

Cut the bottom of the watermelon a little to make it stand up.

Cut the watermelon in half and scoop out the inside. (The remaining 300g of watermelon is cut into cubes and 150g is mashed.)

Put the egg yolk in a bowl and beat, then add sugar and vanilla extract and mix.

Pour in the hot milk little by little and mix.

Put it in a pot and heat it over low heat until it thickens slightly, then remove from the heat, add soaked gelatin and mix.

Transfer to a bowl again, add mashed watermelon and mix.

Add whipped cream and mix.

Add a little mousse to the watermelon and harden in the refrigerator for 30 minutes, then put a sponge sheet on it.

Add cubed watermelon to 2/3 of the remaining mousse, mix, pour on a sponge sheet, and harden in the refrigerator for 30 to 40 minutes.

Add a little yellow food coloring to the remaining mousse, mix, strain and pour over the hardened mousse, and let it harden completely in the refrigerator for 3 to 4 hours.

Garnish with chopped watermelon and peppermint.

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