Watermelon Cream in the Melon
Watermelon cream in the melon is a recipe with fresh ingredients from the South fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 watermelon
- 300 g strawberries (fresh)
- 500 g mascarpone
- 8 eggs
- 200 g sugar
- 1 packet vanilla sugar
- 200 g whipping cream
- 4 tbsp watermelon liqueur
- 50 g whipped cream
- 100 g wild strawberry (cleaned)
- 2 nectarines (ripe, pitted, diced small)
- mint
Instructions
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1.
Wash, deseed and pat dry the strawberries for the ice cream.
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2.
Place 300 g of strawberries in a tall mixing bowl, puree with an immersion blender until smooth, then strain through a fine sieve. Hollow out the watermelon, remove seeds from the flesh and finely puree about 1 kg; reserve the rest for another use. Mix strawberry and watermelon purée with mascarpone to form a smooth cream, fold in the liqueur.
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3.
Separate the eggs. Whisk yolks into a metal bowl over a hot water bath with sugar and vanilla sugar until pale and frothy. Cool the yolk mixture by placing the bowl in ice water while stirring occasionally.
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4.
Fold the chilled egg custard into the mascarpone mixture. Beat egg whites and whipping cream separately to stiff peaks, then fold them gently into the batter.
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5.
Transfer the mixture to an ice‑cream maker or a metal bowl and freeze for 6 hours, stirring vigorously every 20 minutes during the first 2–3 hours to prevent large ice crystals.
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6.
Fill the prepared watermelon shell with the frozen dessert. Garnish with fresh wild strawberries, nectarines, whipped cream and mint sprigs before serving.
