Summer Melon Ball Cake With Watermelon, Honeydew, And Cantaloupe

Watermelon, honeydew, cantaloupe – there's just too many yummy melons to choose from, especially during summer when they're in season and at their most delish. If you're feeling indecisive when it comes to your favorite melon, you should give this recipe a try. It combines 3 of the most popular types of melon, which are then scooped into tons of small balls, placed in a savarin pan, and covered in 2 different kinds of tasty jello. The whole thing then gets topped with a super refreshing melon sauce, officially making this the best summer cake ever!

You'll Need:

• 1 small watermelon
• 1 honeydew melon
• 1 cantaloupe

For the clear jello:

• 1 packet unflavored gelatin powder

For the coconut jello:

• 1¼ cups coconut milk
• 2 tbsp sugar
• juice of ½ lemon
• 9 gelatin sheets (or 3 tbsp unflavored gelatin powder)

Extra:

• savarin pan
• melon baller

Here's How:

1. Cut the watermelon in half, use a melon baller to scoop out the flesh in small balls, and place the watermelon balls in a bowl. Scrape out the rest of the flesh with a spoon and transfer it, along with the liquid, to a different bowl.

2. Cut the cantaloupe and honeydew melons in half, remove the seeds, and scoop out the flesh in small balls, like you did with the watermelon. Add the cantaloupe balls and honeydew melon balls to the bowl with the watermelon balls. Add the rest of the cantaloupe and honeydew melon flesh with the liquid to the bowl with the watermelon flesh.

3. Prepare the clear jello according to the instructions on the package, pour the mixture into a savarin pan, and refrigerate for at least 30 minutes, or until the jello has set.

4. Spread out one layer of melon balls in the savarin pan and pour the clear jello in the pan until it covers the melon balls. Refrigerate the pan for another 30 minutes, or until the jello has set.

5. Spread another layer of melon balls in the pan, pour some more jello on top until the melon balls are covered, and refrigerate for another 30 minutes, or until the jello has set.

6. In the meantime, start preparing the coconut jello. Add the coconut milk, sugar, and lemon juice to a pot. Heat everything, remove excess moisture from the soaked gelatin sheets, and add them the pot. Stir everything until combined and allow the mixture to cool before pouring the finished coconut jello in the savarin pan. Refrigerate the pan for at least 4 hours, or even better, overnight. 

7. Finally, prepare the melon sauce by pureeing all the remaining flesh and pulp into a smooth sauce.

Once your summer cake has completely set, flip it over onto a plate, and pour the pureed pulp into the well in the middle. There isn't a more delicious and refreshing summer dessert in the world!