Melon Mousse with Yoghurt & Honey

Time: 5 minutes 30 seconds in the Thermomix; 15 minutes cooling down; minimum 4 hours chilling

Yield: 6

This recipe is all about the lightness and natural sweetness of the fruit, only enhanced with a little honey and complemented with Greek yoghurt. A light and airy way to finish a meal, feeling completely guilt-free about going for seconds! The rockmelon (cantaloupe) is the hero of the dish. Make sure you choose a very ripe fruit for the greatest flavour. Add a touch of fresh basil or mint leaves for an aromatic finish and top with plenty of juicy, crunchy melon balls.

recipe Yolaine Corbin

Ingredients

1 ripe rockmelon (cantaloupe)

2 gelatine leaves (gold strength) OR 2 teaspoons gelatine powder

100 grams pure cream

70–100 grams runny honey

200 grams Greek yoghurt

2 egg whites

1 pinch of cream of tartare OR salt

1 tablespoon pistachio nuts, toasted and finely chopped

extra melon, finely diced or scooped in tiny balls

Method

Soak the gelatine leaves in cold water to soften or mix the gelatine powder in 2 tablespoons cold water.
Skin and seed the melon, weigh 500 grams of the flesh into the Thermomix bowl and blend 30 seconds/speed 9.
Add cream and honey then cook 3 minutes/60 degrees/speed 2. Squeeze gelatine leaves from excess water (if using leaves) or pour the softened gelatine powder mixture into the bowl then mix 30 seconds/speed 3. Allow to cool with the lid open (about 15 minutes).
Add the yoghurt and mix 20 seconds/speed 6. Set aside in a large bowl that will be big enough to fold in egg whites at Step 6.
Clean and dry mixing bowl thoroughly (we recommend a vinegar wash prior), making sure there are no traces of grease in the bowl. Insert butterfly whisk and whip egg whites with a pinch of cream of tartar and salt for 1–2 minutes/Butterfly/speed 3 until firm peaks form. Remove butterfly whisk.
Using a spatula, carefully fold the egg whites into the melon mixture in 3 stages to retain as much air as possible.
Pour the mixture into 6 individual ramekins and refrigerate to set for at least 4 hours.
Use the remainder of the melon for the garnish. If you can get your hands on a tiny Parisienne scoop (aka melon baller), miniature balls look fantastic as a garnish.
When ready to serve, top with the melon and some chopped, toasted pistachio nuts.