Melon Mousse with Yoghurt & Honey

", "totalTime": " 5 minutes 30 seconds in the Thermomix; 15 minutes cooling down; minimum 4 hours chilling", "recipeYield": "6", "recipeIngredient": [ " 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" ], "recipeInstructions": [ " 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.   " ] }