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Watermelon Glacage Cake with Aojiru Recipe Summer Recipes - SO COOL - Must Watch Video


In Japan, one of the most popular ways to beat the heat is by eating watermelon. For the Moso family, summer makes us want to make watermelon sweets!

This recipe is made from an actual watermelon covered with a condensed milk moose, topped with a glaze colored green with aojiru. This recipe is our original - Moso-Style! It tastes incredible and is healthy too!

It actually took us two tries to get it right (^_^;)

*RECIPE*

▶ Watermelon Cake (Makes one 15cm cake)

1. Cut out a watermelon in a circle.

2.Cut it to a thickness of 3.5 cm. ▶ White Mousse:

3. Whip 50g (50 cc) fresh cream 80%. 4.Put 100g (100 cc) milk, 25g condensed milk and 10g granulated sugar into a pan.
Heat it until melted.

5. Turn off heat just before boiling. Add 2.5g powdered gelatin and melt.

6.Cool the whole pan in ice water.
Add in vanilla essence.
Mix it while it cools and thickens.

7.Add the milk from step 6 to the cream from step 3 and mix together.

8.Reinsert the circle mold over the watermelon.
Spread a thin layer of the white mousse over the watermelon.
Place it in the refrigerator to cool and harden.

9.Steep 5g powdered gelatin into 15g (1 tablespoon) water.

▶ Black Glaze:

10.Mix 10g black cocoa, 28g (tablespoon 2) granulated sugar, 20g (20 cc) water, and 20g (20 cc) fresh cream. Bring it to a boil in a microwave oven. 11.Use 1/5(4g)of the gelatin from step 9. Mix it into the cocoa and cream from step 10 and let it dissolve. 12.Put 11 into a piping bag or a thick plastic bag and cool it. ▶ Green Glaze 13.Dissolve 40g Aojiru powder in water 100g (100 cc). 14. Add 100g granulated sugar and 100g (100 cc) fresh cream into a pan and heat. 15. After boiling and melting, turn the stove off. Add the leftover steeped gelatin from step 11 in and let it dissolve. 16. Strain through a fine mesh. 17. Thicken it in ice water. 18. Take the cake out from the refrigerator. Remove the cake from the mold by wrapping a warm, wet towel around it. 19. Pour the green glaçage over the cake. The consistency must be just right or this step will not go well. 20. Use the black glaze from step 12 to draw the black lines of the watermelon. If it cools too much, it will be too hard to draw with. 21. Chill it in the refrigerator and then it's ready to serve.


















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