Ingredients

• 1 pack MAYA Butterscotch Brownie Mix 500 grams

Mousse:

• 1 sachet gelatin (7g)
• 3 tablespoons water
• 1 cup juice of watermelon
• ¼ cup watermelon syrup
• 2 cups fresh watermelon balls
• 1 ¼ cups heavy cream, whipped
• 2 egg whites,
• 1/3 cup sugar

Glaze:

• 1 sachet gelatin (7g)
• 2 tablespoons cold water
• ¼ cup hot water
• ¼ cup watermelon syrup

Instructions

1. Prepared two 6-inch round nonstick spring-form baking pans. Set aside.
2. Prepare butterscotch brownies according to the package directions. Divide the brownie mixture and spread it into the prepared pans.
3. Bake in a preheated 350⁰F/177⁰C oven for 20 to 25 minutes or until baked. Set aside and cool completely.
4. Remove the cake from the pan and place it on a cake board or serving platter. Put food grade acetate along the outside rim of the cake, around 8 x 5 inches. Set aside.
5. To make the mousse, in a bowl, sprinkle the gelatin over the water and leave it to bloom. Once gelatin is bloomed, place the bowl over hot water, bain-marie style, and continue stirring until gelatin is dissolved. Remove from heat.
6. Stir in the watermelon juice and syrup into the gelatin mixture, then add in the fresh watermelon balls.
7. Whip the cream until stiff peaks form. then fold into the watermelon mixture.
8. In another bowl, whip the egg whites until soft peaks form. Add the sugar little by little, then continue beating until the meringue is soft and glossy. Fold into the setting watermelon gelatin cream mixture. Make sure it is well blended.
9. Divide and spoon the mixture into the butterscotch crust. Chill for 2 hours or until firm.
10. Prepare watermelon glazed: sprinkle gelatin over cold water and wait for it to bloom. Once bloomed, add in the hot water and continue stirring until the gelatin dissolves.
11. Add the watermelon syrup to the gelatin mixture and mix until well blended.
12. Pour into a chilled mousse. Serve as desired.

Recipe Notes

• Prep time: 15-20 minutes
• Baking time: 20-30 minutes
• Yield: 12 servings