*You don't need to deseed watermelon before blending as ee will pass it through a sieve.
*use fish gelatin for vegetarian and halal options.
*if you don't have ice cream mould, you can use heavy-duty cupcake cases, or silicon cupcake cases. If you will use cupcake cases, then place the mousse in the freezer for 1 hour before inserting a wooden stick.
*use colour which dissolves in chocolate.
*when dipping mousse into chocolate glaze work very quickly. The temperature in the room should be quite cold. As longer you leave frozen mousse a room temperature as more likely you will get condensation on it.
*I add only 1tbsp sugar to watermelon puree as it was quite sweet. Also, white chocolate is very sweet, so I wanted to make a balance. Feel free to try watermelon puree once you add sugar and adjust it to your taste.
*also, you can serve this mousse in ramekins or in serving glasses, then you don't need to freeze it, just place it in the fridge to firm and enjoy straight away.
If you try this recipe or any other of my recipes please let me know in the comments. I'd love to hear from you❤️
