Tibetan Melon Jelly

Ingredients

In the original Italian Gelo di melone, the jelly is typically made with cantaloupe melon and flavored with lemon zest. However, in this Tibetan adaptation, we use a variety of melons commonly found in Tibet, such as honeydew or watermelon, and infuse it with traditional Tibetan spices like cardamom and saffron. This gives the dish a unique Tibetan twist while still maintaining the refreshing qualities of the original. We alse have the original recipe for Gelo di melone, so you can check it out.

• 2 cups (470ml) melon puree (honeydew or watermelon) 2 cups (470ml) melon puree (honeydew or watermelon)
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• A pinch of saffron strands A pinch of saffron strands
• 2 tablespoons (30ml) lemon juice 2 tablespoons (30ml) lemon juice
• 2 teaspoons (10g) agar-agar powder 2 teaspoons (10g) agar-agar powder

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 30g, 25g
• Protein: 1g
• Fiber: 1g
• Salt: 0g

Preparation

1. 1.
   In a saucepan, combine the melon puree, water, sugar, ground cardamom, and saffron strands. Stir well to combine.
2. 2.
   Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.
3. 3.
   In a small bowl, dissolve the agar-agar powder in lemon juice. Add this mixture to the saucepan and stir continuously for 2-3 minutes until the agar-agar is completely dissolved.
4. 4.
   Remove the saucepan from heat and let the mixture cool slightly.
5. 5.
   Pour the mixture into individual serving molds or a large mold, depending on your preference.
6. 6.
   Allow the jelly to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours or until set.
7. 7.
   Once set, gently remove the jelly from the molds by running a knife around the edges and carefully unmolding onto serving plates.
8. 8.
   Serve chilled and enjoy the refreshing Tibetan Melon Jelly!

Treat your ingredients with care...

• Melon — Choose ripe and sweet melons for the best flavor. Remove the seeds and blend the flesh until smooth.
• Agar-agar — Agar-agar is a plant-based gelatin substitute. Make sure to dissolve it properly in lemon juice before adding it to the mixture to ensure a smooth texture.

Tips & Tricks

• For a more intense flavor, you can add a few drops of rose water or orange blossom water to the mixture before simmering.
• If you prefer a sweeter jelly, adjust the amount of sugar according to your taste.
• Serve the Tibetan Melon Jelly with a dollop of whipped cream or a sprinkle of crushed pistachios for added texture and flavor.
• Experiment with different melon varieties to create your own unique flavor combinations.
• To unmold the jelly easily, dip the molds briefly in warm water before running a knife around the edges.

Serving advice

Serve the Tibetan Melon Jelly chilled as a refreshing dessert. Garnish with a sprig of fresh mint or a slice of melon for an elegant presentation.

Presentation advice

To enhance the visual appeal, serve the Tibetan Melon Jelly in transparent glass molds or bowls. The vibrant orange color of the jelly will be beautifully showcased.