This time, I used gelatin and I can definitely say, not only is the concept of gelatin icky for this sort of clean fruit dessert, it makes for horrible texture for this sort of dessert. >_<;;
Next melon victim will meet the agar-agar again without question.
The changes this time around:
- 1/2 canteloupe = 350 mL canteloupe juice (pureed in the blender and strained)
- Icky texture
- canteloupe itself was a good melon, but jelly was a bit strong. Dilute with another lighter melon or juice
The next victim: casava melon... ^___^