by Tarla Dalal
Added to 59 cookbooks
This recipe has been viewed 8038 times
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.
- 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.
- Fold in melon puree.
- Whip the cream and fold in to the melon mixture.
- Let it set overnight. Pipe it on to a slice of melon and serve garnished with melon slices.
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.