melon freshness with thermomix

Preparation of melon freshness with thermomix

BASE

1. Cookies in the glass,
2. 10 seconds / speed 8
3. Set aside in a bowl and add the melted butter.
4. We line the base of our mold with baking paper and the sides with acetate (failing that, with baking paper), turn the dough over and spread it with the back of a glass or similar.
5. We take to the fridge while we continue with the recipe

MOUSSE

1. Whip the cream with the butterfly in blades, at speed 3.5, which is mounted, but with shallow grooves (more firm than semi-whipped), put it aside in a bowl and reserve in the fridge
2. We put to hydrate the gelatin in cold water,
3. We put the split melon and sugar into the glass,
4. 15 seconds / speed 5
5. if it has not been chopped well, we program
6. 10 seconds / speed 5*
7. Now we add the diluted cornstarch to the milk, and program
8. 4 minutes / 80° C / speed 1
9. drain the gelatin and add it,
10. 10 seconds / speed 4
11. (this is the moment to add the colouring, if you have opted for it), we let it temper to be able to mix it with the cream, in a wide bowl.
12. We take the cream out of the fridge, we are incorporating it, little by little and with enveloping movements.
13. We take the base out of the fridge and pour the cream
14. We take it back to the cold, about 4 hours in the fridge or 2 hours in the freezer, to be able to pour the cover
15. 1COVER
16. We put the melon cut into pieces, the sugar and lemon juice, in a saucepan. We let macerate about 40 min. Then, we take it to medium heat, and let it cook for a few minutes.
17. Chop with a blender or mash with a fork.
18. Add the drained gelatin (previously hydrated in cold water), stir and if you have chosen the coloring, this is the moment, pour into a jug and let the temperature drop a bit.
19. We take out our cake, from the fridge or freezer, and pour the jam. We take it back to the fridge, a few hours until set (I have had it in the fridge for about 4 hours)
20. We unmold, and finish decorating to taste.
21. THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION