by Tarla Dalal
Added to 59 cookbooks
This recipe has been viewed 7644 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.
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