Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted 汉堡/搜索图标
Recipe

Mango and Melon Verrines

Scott Phillips

Servings:8

In this dessert, creamy layers of melon and mango panna cotta are separated from a topping of juicy diced fruit by a band of crunchy crushed cookies. To give the verrines the jaunty angled layers shown here, tilt the glasses against an egg carton while refrigerating the melon layer.

Ingredients

  • 1 small honeydew melon (about 2 lb.)
  • 1 Tbs. fresh orange juice or aged tequila (añejo)
  • 2 to 6 Tbs. granulated sugar
  • 1 Tbs. unflavored powdered gelatin
  • 2 cups heavy cream
  • Kosher salt
  • 2 large ripe mangos (about 2 lb. total)
  • 1 Tbs. confectioners’ sugar
  • 1 tsp. finely grated orange zest
  • 20 orange-flavored cookies, such as Anna’s Orange Thins, or 1 recipeOrange Tuiles

Nutritional Information

  • Calories (kcal) : 350
  • Fat Calories (kcal): 220
  • Fat (g): 25
  • Saturated Fat (g): 15
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 80
  • Sodium (mg): 110
  • Carbohydrates (g): 31
  • Fiber (g): 2
  • Protein (g): 3

Preparation

Prepare the melon layer

  • Peel and seed the melon. Cut 1 cup into 1/4-inch dice. Put in a small bowl, toss with the orange juice, and refrigerate until ready to use.
  • Coarsely chop 1-1/2 cups melon (about half) and purée in a blender until smooth. Measure 3/4 cup into a 1-quart saucepan, and add 1 to 3 Tbs. of the sugar to taste. Sprinkle 1-1/2 tsp. gelatin over the purée and let sit for 2 to 3 minutes to soften. Warm over low heat, stirring until the gelatin and sugar have fully dissolved (check by rubbing between your fingers), about 3 minutes. Transfer to a 2-cup measure and stir in 3/4 cup of the cream and a pinch of salt. Divide among eight 8- to 10-oz. glasses and refrigerate until set, 1-1/2 to 2 hours. Wash the blender, saucepan, and measuring cup.

Prepare the mango layer

  • Peel and seed the melon. Cut 1 cup into 1/4-inch dice. Put in a small bowl, toss with the orange juice, and refrigerate until ready to use.
  • Coarsely chop 1-1/2 cups mango (about 1) and purée in the blender with up to 3 Tbs. water, if necessary, to make a smooth purée. Measure 3/4 cup into the saucepan, add 1 to 3 Tbs. of the remaining sugar to taste, and set aside.
  • When the melon layer is set, sprinkle the remaining 1-1/2 tsp. gelatin over the mango purée and let sit for 2 to 3 minutes to soften. Warm over low heat, stirring until the gelatin and sugar have fully dissolved, about 3 minutes. Transfer to the measuring cup, and stir in 3/4 cup of the remaining cream and a pinch of salt. Refrigerate until just room temperature, about 10 minutes; do not let it set. Divide among the glasses. Refrigerate until set, at least 2 hours.

Finish the verrines

  • In a chilled bowl, beat the remaining 1/2 cup cream with the confectioners’ sugar and zest to stiff peaks with an electric mixer on medium speed or a whisk.
  • Reserve 8 cookies and crumble the rest in a medium bowl.
  • Divide the crumbled cookies among the verrines. Top with the diced melon, and then the diced mango. Dollop each with whipped cream and garnish with a reserved cookie up to 30 minutes before serving.

Make Ahead Tips

The melon and mango panna cottas can be layered and refrigerated up to 6 hours ahead. Top with the crushed cookies, fresh fruit and whipped cream just before serving.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Videos

View All

Connect

按照烹饪你的罚款favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.