Lime Watermelon Charlotte with Mint Basil Glaze

Lime Watermelon Charlotte with Mint Basil Glaze

Recipe source: WendyinKK

Sponge Biscuit
Original recipe from: Le Cordon Bleu at Home
2 large eggs (Grade A, 65gm shells on)
50gm sugar
63gm cake flour
35gm icing sugar for dusting

Lime Yogurt Mousse
1 Tbsp gelatin granules
50ml water
200gm greek yogurt
40gm lime juice
Zest from 3 limes
100gm sugar (depends on how tart the lime and the yogurt is)
200gm whipping cream

Mint Basil Glaze
15 mint leaves
4 sweet basil leaves
3/4 tsp instant jelly
125ml water
1 Tbsp sugar
1 Tbsp lime juice

Watermelon balls as needed

The sponge biscuit
1. On a big piece of non stick baking paper/parchment paper, draw two or three long rectangle about 5cm in height. Flip the paper over and place on baking pan. Use another piece of paper and draw a 7 inch circle. Flip the paper over and place on another baking pan.
2. Preheat oven at 200C, fan off.
3. Prepare sponge biscuit. Separate the eggs-white n yolks. Beat egg white with a pinch of salt until it’s all foamy. Gradually add in sugar and beat until stiff. Put in egg yolks and FOLD. Sift in flour and FOLD. Place batter into piping bag with 1cm plain piping nozzle.
4. Pipe batter onto prepared trays, fingers for rectangle and tight spiral for the circle(pipe slightly out of the circle).
5. Sift icing sugar over the piped batter. Let it rest for 30 seconds and sift more icing sugar over. Be generous.
6. Place tray on the lowest deck and bake for 10 minutes. (bake 1 tray at one time) Cool sponge biscuit before use.
7. Trim the ‘rectangle’ by removing the pointy end and the first and last finger. Fit the sponge finger slab into an 8 inch pan (removable base). Place the round piece in the center, trimming it to fit tightly.

The Lime Mousse
8. In a heat proof bowl, put water and sprinkle gelatin over the water. Let it sit for 2 minutes and then melt the gelatin either over hot water or zap in microwave for 15 secs.
9. Combine yogurt, lime juice, lime zest, and sugar. Add 1 drop of green food colouring if preferred. Let it sit for a while until the sugar melts. Taste it. It should be very slightly oversweetened and tangy.
10. Beat whipping cream until stiff and then pour in half the lime yogurt mixture, mix it on low speed. Then add in balance of lime yogurt mixture. Whisk on low speed to combine. Pour in melted gelatin and whisk to combine.
11. Pour the mousse mixture into the prepared sponge lined pan. It should be 1cm lower than the rim of the sponge ring.
12. Put the mousse into the fridge and chill for 5 hours (or overnight)

Final Assembly -Watermelon and glaze
13. Bring water and sugar to boil and tear in mint and basil. Turn off the heat and let it sit for 5 minutes. Meanwhile arrange watermelon balls on top of mousse. Strain the minty syrup. Bring it back to a boil and sprinkle in instant jelly. Cook until the mixture is smooth. Put in lime juice. Brush the hot jelly over watermelon balls. (if jelly solidifies before application, reheat it and it will melt). Decorate with some mint or basil leaves if preferred.
14. Chill cake for another 1 hour to serve.