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Recipe details
Mascarpone Mousse with Yellow Melon, Plum, and Sweet Tomato Compote
A mascarpone mousse stabilized with gelatin, layered with cooled sweet tomato-plum compote and fresh yellow melon. The fruit provides a bright contrast to the softly aerated, chilled mousse.
≈ 195 kcal/100 g · ≈ 478 kcal/serving
45 minEasyFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Mascarpone80 g
cold heavy cream60 ml
unflavored powdered gelatin2 g
cold water for gelatin10 ml
granulated sugar for mousse18 g
yellow melon, peeled and diced70 g
ripe plum, pitted and diced60 g
ripe tomato, seeded and diced50 g
honey10 g
lemon juice5 ml
Cookware and utensils
Small saucepan
Hand mixer
400 ml serving glass
Fine-mesh sieve
Directions
01
Soak the gelatin in the cold water for 5 minutes.
Products
unflavored powdered gelatin — 2 g; cold water for gelatin — 10 ml
Action
Soak
Time
5 min
Temperature
Room temperature
02
Simmer the diced tomato, plum, honey, and lemon juice in the saucepan for 5 minutes, until softened and syrupy.
Products
ripe tomato, seeded and diced — 50 g; ripe plum, pitted and diced — 60 g; honey — 10 g; lemon juice — 5 ml
Action
Simmer
Time
5 min
Temperature
Low heat
03
Transfer the compote to a bowl and cool it for 10 minutes.
Products
ripe tomato, seeded and diced — 50 g; ripe plum, pitted and diced — 60 g; honey — 10 g; lemon juice — 5 ml
Action
Cool
Time
10 min
Temperature
Cool to room temperature
04
Melt the soaked gelatin over low heat until fluid, without boiling it.
Products
unflavored powdered gelatin — 2 g; cold water for gelatin — 10 ml
Action
Melt
Time
2 min
Temperature
Low heat
05
Beat the mascarpone, cream, and sugar with the hand mixer until softly aerated.
Products
Mascarpone — 80 g; cold heavy cream — 60 ml; granulated sugar for mousse — 18 g
Action
Whip
Time
3 min
Temperature
Cold ingredients
06
Fold the melted gelatin into the mascarpone mixture.
Products
unflavored powdered gelatin — 2 g; Mascarpone — 80 g; cold heavy cream — 60 ml; granulated sugar for mousse — 18 g
Action
Fold
Time
1 min
Temperature
Room temperature
07
Spoon the cooled compote and diced melon into the serving glass.
Products
ripe tomato, seeded and diced — 50 g; ripe plum, pitted and diced — 60 g; honey — 10 g; lemon juice — 5 ml; yellow melon, peeled and diced — 70 g
Action
Layer
Time
2 min
Temperature
Cool
08
Spoon the mousse over the fruit and chill it for 17 minutes, until softly set.
Products
Mascarpone — 80 g; cold heavy cream — 60 ml; granulated sugar for mousse — 18 g; unflavored powdered gelatin — 2 g
Action
Chill
Time
17 min
Temperature
Refrigerated, about 4°C / 40°F
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
