Melon cake

1.

Melt the butter. Finely crumble the rusks. Knead with butter and fructose. Place a springform pan (20 cm Ø) on a cake plate. Pour the rusk mixture into the mold and press it down as a base. Refrigerate. Soak gelatin. Puree 200 grams of charentai melon. Mix the cream cheese and fruit puree. Add sweetener to taste. Squeeze out the gelatine, dissolve it and stir into the cream cheese cream. Refrigerate. Whip the cream. As soon as the cream starts to gel, fold in the cream. Spread the melon cream on the crumble base in a wavy shape. Chill the cake for four hours. If necessary, core the watermelon and cut out balls. Cut the rest of the charentai melon into wedges. Decorate the cake with the rest of the melon and mint. Makes eight pieces

2.

, 2 BE (of which 3 g fructose)