Frozen Watermelon Mousse Food

WATERMELON BOMBE

Steps:

• Spray a 9.5-inch bowl with nonstick cooking spray. Line the bowl with plastic wrap and set aside. Turn an 8-inch bowl upside down and spray the outside with nonstick cooking spray. Cover the outside of the bowl with plastic wrap and set aside.
• Prepare the vanilla mousse mix with the whole milk in another bowl according to package instructions. (The milk amount is reduced from package instructions.) Pour the mousse into the lined 9.5-inch bowl. Place the smaller bowl inside and press gently to spread the filling up the sides of the bowl until just below the rim. Put the bowls in the freezer until firmly set, at least 4 hours.
• Line a baking sheet with parchment paper. Spread the watermelon cubes out onto the baking sheet in an even layer. Put in the freezer until frozen, at least 3 hours.
• Combine the frozen watermelon cubes, sweetened condensed milk and red food coloring in a food processor. Pulse to break up the watermelon cubes, then let the processor run until the mixture is smooth with a texture like soft serve ice cream. Transfer the mixture to a bowl and mix in the mini chocolate chips.
• Remove the bowls from the freezer. Remove the smaller bowl, revealing a well in the frozen mousse layer. Transfer the watermelon mixture into the well and spread with an offset spatula so the watermelon is smooth and is level with the mousse layer. Place a 10-inch cardboard cake board on top of the cake. Cover with plastic wrap and put in the freezer until set, at least 4 hours or overnight. This can be done up to 2 weeks in advance.
• When ready to decorate, prepare the Watermelon Mirror Glaze. Fit a cooling rack into a baking sheet. Put 3 ramekins on the cooling rack so that the cake can be elevated over the rack. Remove the bowl from the freezer. Discard the plastic wrap covering the cake. Invert the bowl and remove the cake. (If you have trouble removing the cake you can place the bowl in warm water to help loosen it.) Place the cake on the ramekins on the cooling rack. Pour the green mirror glaze over the frozen cake, then squeeze on lines of the yellow mirror glaze. Put in the freezer for at least 30 minutes before serving.
• Combine the corn syrup and 1/3 cup water in a small pot and bring to a boil. Put the melon gelatin into a bowl. Pour the boiling corn syrup and water mixture into the gelatin and gently whisk until the gelatin is dissolved.
• Combine the white chocolate and sweetened condensed milk in a double boiler and heat, stirring frequently, until the white chocolate is just melted and the mixture is smooth. Pour the gelatin mixture into the white chocolate and condensed milk mixture and slowly stir until well combined and the mixture is smooth.
• Divide the glaze into 2 bowls, pouring 1/4 cup in one bowl and the remaining 3/4 cup in the second bowl. Add 1 drop of yellow gel food coloring to the bowl with 1/4 cup of the gaze and 15 drops of green gel food coloring to the bowl with the 3/4 cup of the glaze and mix until well blended. Transfer the yellow glaze to a squeeze bottle. Let sit until the temperature of the glaze is around 85 degrees F. Then it is ready to pour over the watermelon cake.

25 BEST WATERMELON DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a watermelon treat in 30 minutes or less!

FROZEN WATERMELON

Steps:

• Select a baking sheet that will fit on one of your freezer shelves, then line it with parchment paper.
• Arrange the watermelon chunks into a single layer on the lined baking sheet, making sure that the pieces aren't touching, so they won't stick together later. Place the pan in the freezer, and allow them to freeze for 2-4 hours.
• Once the watermelon is frozen, transfer the pieces to an airtight container, so they won't pick up any other flavors from your freezer. Frozen watermelon can be stored in the freezer for 3 to 6 months when it's tightly sealed.

FROZEN WATERMELON

Steps:

• Line an 8-cup mold or mixing bowl completely with aluminum foil.
• Working quickly, spread the vanilla ice cream 1 inch thick over the bottom and sides of the bowl. (It'll probably slide down the sides a bit.) Immediately place in the freezer and freeze for about 1 hour.
• When the ice cream has become somewhat hard, but not frozen solid, spread it all the way up the sides to the top of the bowl; then replace it in the freezer for about 1 hour, until firm.
• Place the raspberry sherbet in a medium-sized bowl and add the chocolate chips; blend until evenly mixed.
• Place in the vanilla ice cream-lined bowl. Cover with plastic wrap and freeze overnight,or until completely hard.
• When ready to serve, in a small bowl, mix the green food color with the whipped topping until evenly blended.
• Remove the mold from the freezer, remove the plastic wrap, and invert onto a platter larger than the mold.
• Remove the mold and peel off the foil.
• Spread the whipped topping evenly over the ice cream and serve immediately, or freeze until the topping is firm, then cover and keep frozen until ready to serve.
• Cut into wedges, just like fresh
• watermelon.

FROZEN WATERMELON MOUSSE

Steps:

• 1. Place watermelon in container of an electric blender, and process until smooth. Reserve 2 1/4 cups of puree, discarding any remaining puree.
• 2. Combine gelatin and 1/4 cup of watermelon puree. Bring remaining 2 cups puree to a boil in a small saucepan. Remove from heat; add gelatin mixture until consistency of unbeaten egg white.
• 3. Fold whipped cream into chilled watermelon mixture. Spoon into a lightly oiled 6-cup mold. Cover and freeze 8 hours or until firm; unmold onto serving plate. Yield 8-10 servings.
• 4. This recipe was originally from Mrs E. W. Hanley from Palm Harbor, Florida.

MANGO MOUSSE

Steps:

• In a high speed blender, combine the mango with the orange juice, lime juice and condensed milk. Puree until very smooth, about 1 minute.
• Meanwhile, in a medium-sized bowl, beat the cream with an electric mixer on high until soft peaks form.
• Pour one quarter of the mango puree mixture into the beaten cream, and using a spatula, fold the mango into the cream very gently. You don't want to deflate the cream, so take your time and scrape around the bowl and down the middle to fold the mixture together.
• Repeat with the remaining mango puree, one quarter of it at a time, until everything is incorporated.
• Divide the mixture between 4 small glasses, and refrigerate at least 4 hours (or overnight) before serving. To garnish: extra dollop of whipped cream and a few diced mango pieces and a mint leaf.