Ingredients
- 5 g gelatin leaves
- 1 unwaxed lemon
- 400 g greek style yogurt (preferably homemade with AMC)
- 5 tbs coconut liqueur
- 3 tbs sugar
- 250 ml cream
- 120 g watermelon
- 1 tbs raspberry syrup
Preparation
1. Soak the gelatin in cold water.
2. Wash the lemon thoroughly with hot water and dry it. Grate the yellow zest finely and squeeze the juice from half of the lemon.
3. Mix the yogurt, lemon zest, 2 tablespoons of lemon juice, coconut liqueur, and sugar together.
4. Squeeze out the gelatin, place it in the pot, and dissolve it over low heat. Stir in 2 tablespoons of the yogurt mixture (for heat adjustment), then stir it into the entire yogurt mixture.
5. Chill the yogurt mixture. Whip the cream until stiff, and once the yogurt mixture begins to set, fold it in. Divide the cream into serving glasses and chill for about 2 hours.
6. Use a small melon baller to scoop pearls from the watermelon, or cut the flesh into very small cubes. Mix with the remaining lemon juice and raspberry syrup.
7. To serve, arrange the marinated melon pearls on top of the coconut mousse.
This recipe has been tested and approved by AMC.
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