Ingredients
For 12 Portions, Ø 10" ring
For the base
100g
Butter, room temperature
150g
White chocolate, melted
200g
Cornflakes, lightly crushed
For the melon mousse
500g
QimiQ Classic, room temperature
250g
Cantalope melon, pureed
90g
Sugar
1
Lime(s), juice and finely grated zest
150g
Yogurt 10 % fat
To finish
300g
Cantalope melon, diced
1
sachet(s) cake glaze powder, 12 g each
Preparation
- For the base, mix the butter, chocolate and Cornflakes together well and press firmly into the cake tin base.
- For the melon mousse, whisk QimiQ Classic smooth. Add the remaining ingredients and mix well. Spread over the base and smooth off with a palette knife.
- Chill for approx. 30 minutes and cover with the diced melon. Make the cake glazing according to the instructions on the packet and spread evenly over the melon.
- Chill for at least 4 hours (preferably over night).
- Decorate as required.
Fancy more recipes?
Subscribe to our newsletter with the latest recipes, techniques and much more.
Every new registration takes part in the competition for a QimiQ cookbook.