Fresh Watermelon with Cool Citrus Mascarpone
By Dglmedia
Simple Italian Food (Clarkson Potter 1998)
Though this cool dessert is amazing, you’d never find it on a menu in Italy, where they are smart enough to leave the perfect fruit alone. But I could not resist gilding the alleged lily.
Ingredients
- 1 orange
- 2 lemons
- 1 grapefruit
- 1 pound watermelon
- 1 cup mascarpone cheese
- 2 tablespoons sugar
- Serves 4
Details
Servings 4
Preparation
Step 1
Zest the orange, lemons, and grapefruit, then use a sharp knife to cut off any remaining peel and pith. Cut between the membranes to free the individual segments, working over a bowl to catch the juices. Reserve the segments and juice separately.
Halve the watermelon lengthwise. Using a melon baller, cut the melon into balls and place in a shallow serving bowl. Add the reserved fruit juices and set aside.
In a blender, mix the mascarpone, fruit zests, and the sugar until smooth. The mixture should be as thick as yogurt; it necessary, thin with a little water. Drizzle the mascarpone over watermelon balls and sprinkle the fruit segments over and serve cool.
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