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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 recipe Orange 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.

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