Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, watermelon jelly on watermelon bavarian cream. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Watermelon Jelly on Watermelon Bavarian Cream is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Watermelon Jelly on Watermelon Bavarian Cream is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook watermelon jelly on watermelon bavarian cream using 11 ingredients and 7 steps. Here is how you cook it.
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The ingredients needed to make Watermelon Jelly on Watermelon Bavarian Cream:
- Prepare ○For the Bavarian cream
- Take 250 ml Watermelon juice
- Prepare 1 Egg yolk
- Take 50 grams Powdered sugar
- Prepare 100 ml Heavy cream
- Prepare 5 grams Powdered gelatin
- Get ○For the jelly:
- Make ready 400 ml Watermelon juice
- Make ready 1 tsp Lemon juice
- Take 10 grams Powdered sugar
- Prepare 5 grams Powdered gelatin
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Steps to make Watermelon Jelly on Watermelon Bavarian Cream:
- Put the two batches of powdered gelatin each, in 30 ml of water and leave to absorb the moisture (Divide into two for the Bavarian cream and the jelly respectively in 2 heatproof containers.)
- Put a bowl underneath a sieve. Cut the watermelon up, and rub against the sieve to extract 650ml of juice. (If you do it this way, only the juice and fruit pulp will fall through to the bowl.)
- ○Make the Bavarian cream. Beat the egg yolk in a bowl with a whisk. Add 250 ml of watermelon juice little by little and mix well. Add sugar and mix again.
- Heat the gelatin from step 1 in the microwave to dissolve (see Hints). Add to the step 3 bowl and mix well. Cool the bowl in ice water, and mix gently with a whisk until creamy. Add softly whipped cream and mix together.
- Divide the cream mixture into 4 glasses. Tilt the glasses and chill in the refrigerator until set. (If you line a poundcake tin with a kitchen towel and place the glasses, they'll stay put.)
- Make the watermelon jelly. Put the remaining 400 ml of watermelon juice in a bowl, add lemon juice and sugar, and mix together. Dissolve the remaining gelatin in water by microwaving, add to the bowl and mix well.
- Pour in the watermelon jelly so that it comes up to the same height as the Bavarian cream, and chill to set in the refrigerator. Garnish with a mint leaves, and it's done.
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