Melon Mousse


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Usually only fruit and tea are served after a meal of this kind - apart from a small selection of desserts like honey noodles, pancakes and sweet wontons. The Mousse was specially devised by the chefs as an unusual finale.

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Serves 4.
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  1. Mix the egg yolks, sugar and gelatine in a double boiler and whisk continuously to make a thick custard like consistency. When the mixture coats the back of a spoon it is ready and can be taken off the double boiler.
  2. Fold in melon puree.
  3. Whip the cream and fold in to the melon mixture.
  4. Let it set overnight. Pipe it on to a slice of melon and serve garnished with melon slices.

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