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Melon ball with jelly | Coris Cooking Channel's recipe transcription

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Ingredients

Red meat melon (middle ball) : 1 ball
Orange juice (Natchan) : 425 ml (1 bottle)
Granulated sugar : 50g
Powdered gelatin : 8g
water : 40g
Your favorite fruit or canned : Appropriate amount
Pure cream (35% fat) : 80g
Powdered sugar : 7g

Time required

35minutes

Procedure

1) Remove seeds and fruits of red meat melon 00:26
Cut the red meat melon in half, remove the seeds, and cut out the melon fruit with a tool that cuts it into a circle. Wrap the hollowed flesh and chill it in the refrigerator.
2) Hollow out all the pulp 02:02
Use a spoon to hollow out all the flesh remaining on the hollowed out melon skin.
3) Make a melon skin bowl 02:32
Wipe off the water from the hollowed melon skin with kitchen paper, and if it is left as it is, the skin will be round and unstable, so cut the bottom slightly to make it flat so that it will not wobble when the jelly is poured.
4) Mix orange juice and granulated sugar 04:03
Put orange juice and granulated sugar in a hand pan, heat it, and heat it to 70 ° C while mixing with a rubber spatula.
5) Make jelly 04:46
Turn off the heat, add the soft gelatin to 4, and mix well with a rubber jelly. Place in ice water and cool to about 30 ° C.
6) Pour the jelly into the melon skin bowl 05:43
Add the cut fruit and pour the jelly into the melon skin bowl. Refrigerate for at least 4 hours to harden the jelly.
7) Make a creme shanti 06:28
Mix pure cream and powdered sugar and whisk.
8) Finish 07:21
When the jelly has hardened, put a rounded melon around it and squeeze the creme shanti in the center to complete.

Point

・ Ripe and juicy red meat melon is recommended.
・ Since the melon juice after removing the remaining pulp and seeds is not used this time, you can leave it as it is. You can use a juicer to add powdered sugar to make it as sweet as you like, or you can put it in a zip lock and freeze it in the freezer to make it a melon sorbet.
・ If a lot of juice remains in the melon skin bowl, it will not be stable when the jelly is poured, so wipe it off firmly.
・ If you cut the bottom of the skin too much, holes will open and the jelly will not flow, so be careful.
・ If gelatin is not completely melted, the hardness of the finished jelly may become soft or not harden, so mix well and dissolve.
・ If you add fruit when the jelly liquid is hot, the flavor of the fruit will be lost, so be careful.
・ If the jelly is hot and shabby, all the cut fruits will sink to the bottom, so cool it until it gets a little simmered.