When I first saw photos of Kki’s Fromage Melon posted by some folks who had sampled the mousse creation over flickr, I was first captivated by its simplicity – a fromage blanc mousse with a piece of rockmelon gelée over a sable breton base. Though I would very much like to, I’d not visited Kki ケーキas yet to try their creations. But I’d read and heard very good things about the place and hence, find no excuse not to visit this pastisserie tucked within the streets of Ang Siang Hill. But before I do that, I thought about creating my own version of Fromage Melon, harnassing inspiration from Kki’s original work, rather than a re-creation or an adaptation.
Strictly speaking, this can’t be called my own recipe, as its quite simply a collage of several recipes for the various components in this creation
(A) Sable Breton base
(B) Rockmelon gelée
(C) Fromage blanc muskmelon mousse
(D) Candied rockmelon décor
Sable Breton base
Basically the same recipe and method by Chef Gregoire Michaud of Four Seasons Hotel, Hong Kong which I’d used for the Yuzu Curd and Mascarpone Ice-cream plated dessert
100g rockmelon puree (I use fresh rockmelon pulp)
16g granulated sugar
2g gelatine (1 sheet)
-Reconstitute gelatine in cold water
-Place pulverised rockmelon pulp or rockmelon puree, sugar and water in a small saucepan and warm carefully.
-Stir in gelatine sheets until well incorporated
-Sift mixture into mould, cover with clingfilm and leave to cool to room temperature before freezing overnight.
-Before assemblage, cut into small pieces using a cookie cutter and return to the fridge.
Candied rockmelon balls
100g granulated sugar
-Cook water and syup in a heavy saucepan and bring to a boil
-Using a fruit baller, carve out melon balls and place into a metal bowl.
-Pour hot syrup over melon balls until submerge.
-Allow the mixture to cool to room temperature
-Cover with cling film and sit in refrigerator overnight
-When ready to assemble, place melon balls on a wire rack to allow excess syrup to drain off for at least ½ hour before use.
Mousse au fromage blanc (adapted from foodbeam.com)
6g gelatine sheets (3 pieces)
110g caster sugar
2 egg yolks
250g fromage blanc
315g whipping cream, whipped to soft peak
2 tablespoons of Jupe Melon Concentrate
2 tablespoons of Midori, or any melon liqueur
-Soak the gelatine leaves into cold water for at least 20 minutes.
-Place the water and sugar into a pan, and bring to 121°C. In the bowl of a freestanding mixer fitted with the whip attachment, slowly mix the egg yolks, then pour the syrup over them increasing the speed as you do so. Whip until thick.
-Dissolve the soaked gelatine by heating in a microwave and add to the fromage blanc. Mix in the fromage blanc into the sabayon (egg yolk mixture), then gently incorporate the whipped cream. Finally add the Jupe Melon Concentrate, followed by melon liqueur until well amalgamated. wrap with clingfilm and place in refrigerator until ready for assemblage.
Montage et Finition
Place mousse rings on an even and flat surface and insert the sable breton discs
Add 1 large tablespoon of fromage blanc mousse over the bsicuit base
Carefully place a piece of frozen rockmelon gelée in the middle
Pour more fromage blanc mousse til it reaches the brim. Smoothen the surface with a frosting scrapper or spatula.
Place the assembled mousse rings in the refrigerator for the mousse to set for a few hours, preferably overnight. Remember to cover the top with clingfilm to prevent any condensed moisture from wetting the top surface.
When the mousse has firmed up after a few hours , demould from the mousse ring by using a blowtorch.
Place a candided rockmelon ball on one edge near to the perimeter and voila! It’s done!!!
Personal reflections and notes
(1) Through some reading up over the internet, I found out that melons do not continue to ripen upon being harvested. So just get a riped melon for the recipe and use it within a few days. Australian rockmelon works best given their high brix index. We see some from Indonesia and no offence but they suck big time. Very bland and not fragrant at all! I also saw “golden musk melon” under the label “Premium Gold” over these few weeks and they are very sweet too. A good substitute for the Australian ones which can be quite expensive.
(2) The fromage blanc mousse is flavoured with Jupe Melon Concentrate and Midori melon liqueur. The former is available at Sunlik. They both serve the same purpose to heighten the aroma of the dessert making it very very “melony”, a tad too melony for my liking. I would just stick to one if I were to remake this dessert again, probably Midori since I have a large bottle of it.
(3) Fromage blanc provides a good carrier for the liqueur both in texture and taste. Its considerably lighter compared to other soft cheeses. If fromage blanc is not readily available, greek yoghurt can be used as a reasonable substitute. Excess moisture can be drained off by means of a cheesecloth or clean tea-towel.
(4) Unlike the sable breton base used for the Yuzu curd and mascarpone ice-cream dessert, the pate is baked without the mould rings. This causes the biscuit to spread during baking, thinning out rather well. The biscuit is then “trimmed” off any excess by means of the same 3″ mould rings, when they are still soft, fresh out of the oven. The sable breton harden and crisp up fairly quickly, so be sure to work fast!
(5) Prepare the rockmelon gelee and candied rockmelon balls first as they require longer period of freezing and cooling. This is preferrably performed the day before.
The results were fairly satisfactory, bearing very strong melon flavours. Now that I’m done with my own version, perhaps its a good time for me to go down to Kki to sample theirs!
I’m submitting this for Aspiring Bakers #6: Say Cheese! (April 2011) hosted by Jean from Noms I Must.
This was featured on “Top 9 of the Day” on 02 May 2011 on Foodbuzz. Thank you everyone for your encouraging words!
Simply awesome! I wanna try pls 😉
April 30, 2011 at 4:02 pm
Send this to me immediately!
April 30, 2011 at 4:54 pm
Cathy: haha I’ll try to modify the recipe again! need to do lots of beta testing before they can make the mark!
Jess: haha all makaned already lor……
May 1, 2011 at 9:10 pm
alan, if only i cld eat this without me making it! what makes the mousse green in colour?
April 30, 2011 at 10:47 pm
hahaha its not that difficult really, Lena. The green hue came from Jupe Melon Concentrate and Midori Melon Liqueur.
May 1, 2011 at 9:12 pm
I’ve been looking for a cheesecake/mousse type recipe to combine with seasonal fruit. This sounds like the one. This looks so refreshing and light. Thank you and congratulations on making the Top 9 on Foodbuzz.
May 2, 2011 at 11:24 pm
Thanks Michelle! I love your website! Entirely on chocolate, what dedication!!!
May 3, 2011 at 8:24 am
This looks great. I would like to have some right now 🙂
May 3, 2011 at 12:01 am
Hi Ella and Thanks! you have some really wicked recipes on your site that i’ll be trying out as well!
and congrats on your top 9 “chocolate coconut muffins” as well! looks so moist and scrumptous!
May 3, 2011 at 8:28 am
Wow! This is amazing. It took a lot of culinary technique to put this beautiful dish together. Congrats on top 9!
May 3, 2011 at 12:54 am
hi there! The mise en place is a bit time-consuming, having to prepare the gelee and candied melon balls a day in advance. but other then that, I think it should be manageable for most!
May 3, 2011 at 8:30 am
These are beautiful. Congrats on your top 9!
May 3, 2011 at 1:50 am
Thanks alyce! 😀
May 3, 2011 at 8:31 am
Wow, wonderful recipe! And so so pretty!
May 3, 2011 at 7:44 am
thanks! you have some wonderful stuff on your blog as well. enjoyed reading the tutorial on cake slicing!
May 3, 2011 at 8:36 am
Wow looks delicious! Great way to impress in party!
May 3, 2011 at 8:12 am
Hi Katherine and Thanks!
May 3, 2011 at 8:38 am
hey, i just saw it on foodbuzz top 9 this morning! great,alan!!
May 3, 2011 at 8:20 am
haha we were quite surprised when we found out as well this morning as well!
May 3, 2011 at 8:40 am
Wow Alan truly amazing dessert you created. Perhaps it is time for me to buy some cake rings and challenged myself to the next level. Now tell me how many rings are usually needed in one recipes? Tks
May 3, 2011 at 8:53 am
Hi edith! Thanks for the lovely words! Yes making mini gateaux and entremets can be quite fun as well!
May 3, 2011 at 7:12 pm
Simply gorgeous! but so much work!:( I shall just drool over it on the screen, I am a lazy person:P
May 3, 2011 at 1:59 pm
Haha jeannie, do try them when u have a day or two to spare. Very gratifying i promise!
May 3, 2011 at 7:14 pm
Am really liking your recent posts – all the intricate desserts look so yummy! And you’re really going “up” one level – inventing and adapting your own desserts 😀
Btw where did you get your mousse rings?
May 3, 2011 at 6:55 pm
Haha u mean u didnt like my older bakes huh? Haha… KIDDING!!!
I’m sure these are well within your means given ur skills! Mousse rings are available from phoon huat, sunlik, ailin bakery house and kitchen capers. 🙂
May 3, 2011 at 7:18 pm
i’m so gonna dig my fork into this Alan!! i can imagine it tasting really refreshing and fruity
May 4, 2011 at 11:15 pm
yes indeed! and if you love rockmelon like I do, you’ll definitely love this mini mousse dessert!
May 4, 2011 at 11:56 pm
Congrats being featured on top 9 foodbuzz. Delicious refreshing dessert!
May 6, 2011 at 12:26 am
Hi Doris! Thanks for dropping by!
May 9, 2011 at 9:37 pm
Alan, the rock melon doesn’t rawk, your mini mousse does. Looking at the photos of all your exotic bakes is more gratifying than me trying to bake them. Today I tried to make macarons, guess what happen. I got to scrap the shells out from the parchment paper and eat them like cereals It taste good though. LOL!
May 8, 2011 at 12:10 am
haha it takes a bit more practice i guess. We all have our fair share of failures and “macawrongs”, trust me. Incidentally, I just threw out a parchment of baked shells last night.
you might have underbaked the macs or placed them too near the top of the oven, such that the bottom doesn’t get cooked sufficiently from the underheating grill. try placing the baking tray lower. What type of oven is yours by the way? and what’s your baking temperature?
May 9, 2011 at 9:40 pm
Alan, I like the the name “macawrongs”. Next time I do it again and it failed, I am going to post as it with this title. The first batch was under baked so I thought I bake it a little longer, the 2nd batch cracked up and became over baked. Both sticked to the paper like candy. Temperature was 140C in middle rack. I used the old fashion Zanussi electric oven. Hey, thanks for all the tips. I will try again and this time it better be “macarites” even if it is not macarons.
May 10, 2011 at 8:39 am
hmm…. does it come with convectional fan function? try turning that on and bake at 150 degrees for 10 mins, turning the baking tray halfway in between. your oven is definitely better than mine for sure… mine’s a small and super duper old tefal table-top oven.
and get non-stick baking paper instead of the regular parchment. it really makes a difference
May 11, 2011 at 11:31 pm
I thought of your post yesterday as we received our first samples of Philibon melon from Andalusia, fair price and simply unbelievable! 🙂
May 21, 2011 at 9:24 am
wow! all the way from andalusia… we can only dream about finding such premium ingredients over here. Rockmelons in Singapore are usually imported from Australia or more recently, Malaysia and Indonesia. The indonesian ones, together with their other vegetable produce like white radish, choi sum are seriously crap. I’d used a variety grown in Malaysia and it tasted rather decent, though falling slightly short in Brix index. The Australian ones using come just riped and cannot be kept for more than 1 few days.
What are you going to use the Philibon melons for? A new creation? pray tell!!
May 25, 2011 at 1:05 pm
Hm… Having tried K-Ki’s fromage melon, I must say I wasn’t impressed. The melon taste was barely discernible and it seemed rather overpriced. However, I must commend the clean taste of the fromage – no cheesy aftertaste – perhaps this is just the japanese way of doing pastry.
The mention of a strong melon taste in yours leaves me drooling!
May 25, 2011 at 9:27 am
I’d not tried K-ki’s Fromage Melon as well and had been restraining myself from doing so before I go about making the dessert.
yes, fromage blanc is very light on the palate and doesn’t leave much of an aftertaste. but it can be quite sour depending on the make so a good slosh of glucose would sweeten it up a little and give it more gloss and shine at the same time.
credit for the strong melon taste comes from Jupe’s melon paste and the melon liqueur, Midori. the scent is unbelievable. But I need to experiment further to find out the best amount to add; Jupe’s melon paste leaves a slight bitter aftertaste if added too much.
I was rethinking also about the assemblage of this dessert and thought that the sable breton and melon mousse should be kept separate and assembled together only before serving. That would prevent the sable breton from softening too much.
May 25, 2011 at 1:11 pm
Hi: This looks so good and I want to make it.
However I can’t get jupe melon, I’m going to substituted cantelope.
I don’t know what to substitute for the concentrate.
Also can these be frozen and if so how long?
June 1, 2011 at 6:29 am
Canteloupe is basically rock melon. While the fruit is very fragrant on its own, the aroma can be accentuated with the inclusion of either melon concentrate or melon liqueur..Can you find Midori or other melon liqueur from where you are? If you can’t find these, using the fruit alone is just fine i guess. Just that the overall aromatics would probably be not as one had anticipated.
The mousse component can be frozen in the mousse rings but best consumed as soon as possible since fresh fruits are used. If I were to remake this dessert again to improve on the recipe, I would make the mousse component separately and bake the sable breton base just hours before and assemble when I’m ready to serve. This would prevent the sable breton from become soggy from the liquids that might seep from the mousse. Also, the melon balls used on top should be soaked only overnight to allow the sweetness from the syrup to permeate. Do not soak it over a few days as osmosis would cause the melon to lose too much water and become too soft. Alternatively, freshly balled melon could be used if one desires the crunch from the fruit.
hope this helps!
June 1, 2011 at 12:55 pm
Thank you Alan!
June 6, 2011 at 10:23 pm
Hi Alan: Me again.
How many does this make and what size of mold did you use?
June 6, 2011 at 10:31 pm
I made using 6 molds at 3 diameter. good luck!
June 9, 2011 at 11:18 pm
I just ordered some 3.5. So I’ll have some left over :~)
Now I just have to wait. We are having a postal strike.
June 9, 2011 at 11:25 pm
haha i see! remember to prepare the mousse layer and the sable breton layer separately. this ensures that the breton layer stays crisp.
let me know when you’d done it! good luck!
June 12, 2011 at 10:04 pm
Looks very good!
August 24, 2014 at 12:16 pm