| Level: | Intermediate |
| Total: | 2 hr |
| Active: | 1 hr |
| Yield: | 8 to 12 servings |
Ingredients
- Nonstick cooking spray, for the bowls
- 3 boxes vanilla mousse mix (for 6 cups prepared mousse), such as Dr. Oetker
- 2 1/4 cups whole milk
- 15 cups cubed seedless watermelon (about 1/2 medium watermelon)
- 1 1/2 cups sweetened condensed milk
- 3/4 teaspoon red gel food coloring
- 1 1/2 cups mini semisweet chocolate chips
- Watermelon Mirror Glaze, recipe follows
- 1/2 cup light corn syrup
- One 3-ounce packet melon flavored gelatin, such as Jell-O Melon Fusion
- 1 cup good-quality white chocolate discs, white candy melts or white chocolate chips
- 1/3 cup sweetened condensed milk
- 1 drop yellow gel food coloring
- 15 drops green gel food coloring
Instructions
- Spray a 9.5-inch bowl with nonstick cooking spray. Line the bowl with plastic wrap and set aside. Turn an 8-inch bowl upside down and spray the outside with nonstick cooking spray. Cover the outside of the bowl with plastic wrap and set aside.
- Prepare the vanilla mousse mix with the whole milk in another bowl according to package instructions. (The milk amount is reduced from package instructions.) Pour the mousse into the lined 9.5-inch bowl. Place the smaller bowl inside and press gently to spread the filling up the sides of the bowl until just below the rim. Put the bowls in the freezer until firmly set, at least 4 hours.
- Line a baking sheet with parchment paper. Spread the watermelon cubes out onto the baking sheet in an even layer. Put in the freezer until frozen, at least 3 hours.
- Combine the frozen watermelon cubes, sweetened condensed milk and red food coloring in a food processor. Pulse to break up the watermelon cubes, then let the processor run until the mixture is smooth with a texture like soft serve ice cream. Transfer the mixture to a bowl and mix in the mini chocolate chips.
- Remove the bowls from the freezer. Remove the smaller bowl, revealing a well in the frozen mousse layer. Transfer the watermelon mixture into the well and spread with an offset spatula so the watermelon is smooth and is level with the mousse layer. Place a 10-inch cardboard cake board on top of the cake. Cover with plastic wrap and put in the freezer until set, at least 4 hours or overnight. This can be done up to 2 weeks in advance.
- When ready to decorate, prepare the Watermelon Mirror Glaze. Fit a cooling rack into a baking sheet. Put 3 ramekins on the cooling rack so that the cake can be elevated over the rack. Remove the bowl from the freezer. Discard the plastic wrap covering the cake. Invert the bowl and remove the cake. (If you have trouble removing the cake you can place the bowl in warm water to help loosen it.) Place the cake on the ramekins on the cooling rack. Pour the green mirror glaze over the frozen cake, then squeeze on lines of the yellow mirror glaze. Put in the freezer for at least 30 minutes before serving.
- Combine the corn syrup and 1/3 cup water in a small pot and bring to a boil. Put the melon gelatin into a bowl. Pour the boiling corn syrup and water mixture into the gelatin and gently whisk until the gelatin is dissolved.
- Combine the white chocolate and sweetened condensed milk in a double boiler and heat, stirring frequently, until the white chocolate is just melted and the mixture is smooth. Pour the gelatin mixture into the white chocolate and condensed milk mixture and slowly stir until well combined and the mixture is smooth.
- Divide the glaze into 2 bowls, pouring 1/4 cup in one bowl and the remaining 3/4 cup in the second bowl. Add 1 drop of yellow gel food coloring to the bowl with 1/4 cup of the gaze and 15 drops of green gel food coloring to the bowl with the 3/4 cup of the glaze and mix until well blended. Transfer the yellow glaze to a squeeze bottle. Let sit until the temperature of the glaze is around 85 degrees F. Then it is ready to pour over the watermelon cake.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 935 |
| Total Fat | 58 g |
| Saturated Fat | 14 g |
| Carbohydrates | 101 g |
| Dietary Fiber | 3 g |
| Sugar | 86 g |
| Protein | 10 g |
| Cholesterol | 28 mg |
| Sodium | 156 mg |
Reviews
Ok…I was intrigued! Not having a nice big food processor, I used a 4 cup food processor and a 4 cup Ninja. Next, I needed the 9.5″ bowl.. all I had was my Mixmaster glass flat bottom bowl. It worked ok. Followed recipe, but only place I could find vanilla mouse mix was in Germany and I wasn’t thrilled about the price! Substituted vanilla pudding mix made with whipping cream, added 1 tsp. vanilla extract. Now for the really funny part… I got as far as the glaze… in the freezer it went. Busy schedule, I discovered it in the freezer 7 months later! Did not want to ” destroy it” figured I would continue and only I would taste it. No freezer damage as it had been thorough wrapped in Saran Wrap and covered bowl tightly with a glass cake plate. Glaze is a lesson learned not to overheat it! Very important as I did and it was sticky. Not really “happy with my artistic ability”, but amazingly it tasted good! I will make it again in summer, only not going to forget about finishing it this time!
I am sharing my result… as a fun, learning challenge…and I had a few friends brave enough to try it.. it was gone and we all survived the “2020 BOMBE Experience”.
I am sharing my result… as a fun, learning challenge…and I had a few friends brave enough to try it.. it was gone and we all survived the “2020 BOMBE Experience”.
Made the watermelon bombe. Very involved. I think it should be made several times to get it right. I also think, to make this, one needs to be experienced at making desserts. The glaze was the most difficult. It was very messy and I had green all over the kitchen. Could not even cut it. Tried with several different knives and was never able to cut all the way thru. So much sugar. We ended up having to scoop it out.