Recipe: Delicious Watermelon Jelly on Watermelon Bavarian Cream

Watermelon Jelly on Watermelon Bavarian Cream. Kostenlose Lieferung möglich Entdecke cream bei Zalando. Great recipe for Watermelon Jelly on Watermelon Bavarian Cream. I wanted to come up with a cold dessert using watermelon.

Place pureed watermelon in prepared strainer; cover with edges of cheesecloth. Discard watermelon pulp from cheesecloth; place liquid in a large saucepan. Watermelon Jelly ("Gelatina di Anguria" -"Gelo ri Muluni") In Italy, the Gelatin of Watermelon is found on the shelves of gourmet grocery stores, but never equals the "Gelo di Muluna" homemade in a Sicilian kitchen. You can have Watermelon Jelly on Watermelon Bavarian Cream using 11 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Watermelon Jelly on Watermelon Bavarian Cream

1. Prepare of ○For the Bavarian cream.
2. Prepare 250 ml of Watermelon juice.
3. It's 1 of Egg yolk.
4. It's 50 grams of Powdered sugar.
5. It's 100 ml of Heavy cream.
6. You need 5 grams of Powdered gelatin.
7. Prepare of ○For the jelly:.
8. You need 400 ml of Watermelon juice.
9. You need 1 tsp of Lemon juice.
10. It's 10 grams of Powdered sugar.
11. It's 5 grams of Powdered gelatin.

In season all good gelaterie,-ice cream parlors-, make a similar delicacy called Granita di Mellone, a granulated frozen mixture of watermelon juice, sugar, a hint of. The sweet taste of summer in a jar of Watermelon Jelly. This jelly is delicious and goes great on a slice of bread, topping pancakes or waffles or even used in fruit salad or baked goods. Place diced watermelon in a blender container or food processor bowl.

Watermelon Jelly on Watermelon Bavarian Cream instructions

1. 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.).
2. 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.).
3. ○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..
4. 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..
5. 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.).
6. 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..
7. 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..

You can strain the watermelon juice or not, depending on how clear you want your jelly. Bring to a rolling boil and add the sugar all at once. To make this jelly, you will first need watermelon juice. Remove the rind from a watermelon and cut the watermelon into pieces. If you are using a food mill, simply put the watermelon pieces into the mill and run it through.