Agar mousse cake remains stable at room temperature. What to look for when working with agar agar? Unlike gelatin, it must be soaked in hot water for 30-60 minutes, then brought to a boil, combined with the main liquid and continue to cook for 2 minutes. At the same time, constantly stir the mass with a whisk so that the agar grains disperse well.
Purpose: At the festive table
Main Ingredient: Vegetables / Melon / Dairy Products / Cream
Dish: Baking / Cakes / Sweet
Geography of cuisine: Russian cuisine
- Melon - 1 Kilogram (500 g - in mousse; 500 g - for decoration)
- Yogurt - 400 Milliliters
- Powdered sugar - 150 Grams
- Agar-agar - 15 Grams
- Water - 100 Milliliters (hot)
- Cream 35% - 500 Milliliters (chilled)
- Cookies - 200 grams (sugar)
- Lemon juice - 2 Tbsp. spoons
How to make Melon Yogurt Mousse Cake
Prepare the food you need. Cut the melon in half, remove the seeds.
Cover agar-agar with hot water for 30 minutes. Cut out hemispheres from the melon using an ice cream spoon. Peel the remaining melon (500 g), cut and put in a bowl.
Add yogurt to the melon, beat with a blender until smooth. Grind the cookies into crumbs with a blender.
Cover the detachable form (diameter - 20 cm) with cling film. Spread the crushed cookies on the bottom, tamp.
Bring the soaked agar-agar to a boil, pour in 100 ml of cream, bring to a boil again and cook for 2 minutes, stirring constantly.
Whisk the cream (400 ml) into a firm foam, add the icing sugar and beat until firm peaks.
Pour in the melon mixture, beat with a mixer at low speed. Add lemon juice to taste. Add agar-agar mixture, beat on high speed mixer for 2 minutes.
Pour the mousse into the mold, put the cake in the refrigerator for 1 hour.
Before serving, carefully remove the split form, serve the cake on a platter. Decorate the top of the cake with melon hemispheres and fresh mint (or basil) leaves.