Today we are making, Melon Jelly.
Have you ever tried Japanese melon? It’s in season in summer and tastes so good! I like to eat as it is but I want something special.
This dessert consists of 3 part. Coconut pudding, melon jelly and crystal jelly. If this is overwhelming, make melon jelly only.
Have you ever tried Japanese melon?
It is so juicy and sweet. Actually, you don’t have to do anything to it.
It’s from a high-end fruit shop, perfectly ripe and smells so good!
But, how can you tell if your melon is ripe? When you gently push the blossom end, the opposite side of the stem, if that area is soft and the aroma is sweet, it’s good to go.
Since the enzyme, containing in melon prevents the jelly from the setting, we must boil the melon juice before adding gelatin.
You can use melon skin like this with leftover jellies.
The taste of coconut is the taste of summer, for me.
Melon jelly is melt in my mouth with the beautiful sweet note. And the melon balls are juicy and perfectly ripe. This is a perfect dessert for summer.
Give it a try and let me know how you like it!
- 1 melon ripe and juicy, covered in net-like surface
- 2 oz coconut cream powder 56g
- ¾ cup hot water
- 2 oz sugar 50~56g depends on your taste
- 5 g leaf gelatin 1⅔ pieces
- ¼ cup heavy cream(41% fat)
- 1 tsp vanilla essence
- ¾ cup water
- 3 tbs sugar
- 1 tbs lemon juice
- 1 tbs white wine
- 7 g leaf gelatin 2⅓ pieces
- 1¼ cup melon juice
- 1 tbs sugar
- 10 g leaf gelatin 3⅓ pieces
- Coconut pudding Soak gelatin leaf in cold water piece by piece. Make sure that each leaves covered with water. Set aside until it expands and flexible for at least 5 minutes.
- Whisk heavy cream until foamy but still fluid. Set aside. If you want your pudding fluffy, whisk until soft peaks foam.
- Dissolve coconut powder and sugar in hot water. Add in leaf gelatin gently squeezing the excess water. Whisk until it dissolves. Add in vanilla essence to adds more flavor.
- Place the bowl in an ice bath. Whisk occasionally and chill until slightly thickened.
- Add in heavy cream that we prepared earlier. Continue Whisking until evenly distributed and gelled.
- Transfer the coconut pudding mixture into the jar, and pour in the glass. Cover with plastic and chill in the fridge until set.
- Soak leaf gelatin as instructed above.
- Put your sugar and water to a pot and bring it to a boil. Add in lemon juice and white wine for the aroma. If you don't want any alcohol, skip it.
- Remove from the heat and dissolve the gelatin. Transfer to a bowl, and chill in the ice bath. Keep chilled until used.
- Cut in half from the 1/3 from the stem. Scoop out the seed onto the sieve. Keep the seeds and juice; it is the sweetest juice. Pass through a sieve and keep the juice.
- With using a melon-baller, scoop out the flesh. Scoop out all the flesh with a thin and shallow spoon.
- Pass the melon flesh through a sieve. Japanese melon is soft enough to do so, but if your melon is not, use a blender to make juice.Measure the juice together with around the seeds and from the flesh. I have 300ml of juice in total.
- You will need 3% of gelatin in case you have more or less. Melon needs more gelatin than other ingredients.
- Taste the juice at this point, add sugar if you want it to be sweeter. I decided to add 1 tablespoon sugar to enhance the flavor. Bring the juice to a boil.
- Add your sugar and dissolve. Add gelatin with gently squeezing the moisture. Pass through a sieve and chill until set. It takes about a couple of hours to set.
- After an hour, your melon jelly should look like partially gelled but still fluid. Spoon melon jelly and melon ball over coconut jelly.
- Pop the jelly in the fridge for 30 minutes to an hour to set.
- Meanwhile, break the crystal jelly into small pieces with folk. Put it on the melon jelly alternating with melon balls. Place mint leaves if you have and there you have melon jelly.