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Cut the melons in two. Remove the pips, then the flesh using a spoon.
Pass the pulp into the mixer and incorporate the cottage cheese with this purée.
Sugar and flavour the mixture with the vanilla sugar or the orange blossom essence.
Dissolve the gelatine in hot milk.
Add this preparation to the melon based mixture.
Whisk the egg whites and incorporate them delicately.
With the mousse that is obtained from this, garnish the four melon peels.
Place them in the refrigerator.