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Watermelon mousse
Dissolve the 45g egg yolk.
Add 25g of sugar and mix until it becomes whitish.
30g of water
30g of vegetable oil
Vanilla essence
50g of cake flour is sifted and mix well.
The 2 teaspoons are divided from the done egg yolk dough.
2g of cake flour
1 teaspoon black cocoa
Put the egg white 25g into another bowl, and make meringue.
cornstarch
Add 4 tablespoons of meringue and finish black dough.
Put black dough into Lekue DECOMAX.
The oven sheet which applied vegetable oil lightly.
Bake until the surface gets dry in the oven preheated at 170 degrees for 3~4 minutes.
Base of AOJIRU (green soup) 8g
Melt with the hot water of the tablespoon 1.
Mix to the rest of the dough which was made earlier(0:40).
Put in and whip the egg white 80g on another bowl.
Add the rest of the meringue.
20g of sugar
teaspoons 3/4 cornstarch
Make meringue firm, so that it does not fall, even if the bowl is leaned.
Put it in the earlier dough(2:08) in 3 steps.
Strike the bottom of the top plate and extract air.
Bake for 17 minutes in the oven preheated at 170 degrees.
240 cc of fresh cream
Color by a red edible food color.
Watermelon cider 100cc
80 g of granulated sugar
11 g of gelatin 40cc of water Apply to a microwave oven for 30 seconds, and melt.
Watermelon cider 140cc
ice water
sunflower seeds chocolate
Cool and harden in a refrigerator.