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Compressed Ouzo Watermelon, White Chocolate Mousse, Almond and Cinnamon Crumb

Serves 10
  • Steps
  • Ingredients


  • Preheat oven to 180C
  • Trim skin from watermelon and cut into 10 thick wedges. Place into a large cryovac bag or zip lock bag and add ouzo. Seal to remove air, without crushing watermelon, and set aside on a shallow baking tray, in fridge for 1 hour, turning bag over after 30 minutes.
  • For the mousse, place white chocolate into a medium, heat-proof bowl and place over a saucepan of simmering water. Melt chocolate over simmering water, stirring frequently until melted, then set aside to cool.
  • Meanwhile, whip cream to soft peaks. Once cooled, fold melted white chocolate into cream and gently mix to combine. Set aside in fridge until needed.
  • For the crumb, place 25g of the caster sugar and cinnamon into a small bowl and toss to combine. Spread the almonds onto a baking tray lined with baking paper and sprinkle with the cinnamon sugar. Toast for 10 minutes in the pre-heated oven, or until golden. Set aside to cool until needed.
  • Beat butter and remaining 50g caster sugar until light and fluffy. Add egg yolk and flour and beat until well combined. Spread the mixture onto a baking tray lined with baking paper and bake for 10-12 minutes until dry and golden. Set aside to cool.
  • When cool, break the biscuit into large chunks and transfer to a food processor. When the toasted almonds are cool, add to the food processor and pulse until a fine crumb. Set the crumb aside in a bowl until needed.
  • To serve, remove Compressed Watermelon from bag and place one piece onto each serving plates. Add a quenelle of White Chocolate Mousse to each plate, then top with a sprinkle of Almond and Cinnamon Crumb.

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