Recipe: Melon Charlotte

1 soften the gelatin in cold water and wring it out,

2 melt it with the muscat => (1),

3 incorporate (1) into the warm melon pulp,

4 mix well,

5 prepare the Italian meringue,

6 gently add the meringue to the pulp,

7 mix everything together well,

8 add the whipped cream,

9 in individual rings: - place a biscuit at the bottom,
- soak it with syrup,
- fill with mousse,

10 keep in the refrigerator,

11 serve chilled, covered with a glaze or syrup.