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Recipe details
Mascarpone Agar Panna Cotta with Yellow Melon, Plum, and Tomato Compote
A quick-set mascarpone panna cotta made with boiled agar, topped with cooled tomato-plum compote and fresh yellow melon. The agar provides the firm set, while the fruit adds acidity and freshness.
≈ 240 kcal/100 g · ≈ 722 kcal/serving
50 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.
heavy cream100 ml
mascarpone60 g
granulated sugar for panna cotta15 g
agar-agar powder1 g
yellow melon, peeled and diced60 g
ripe plum, pitted and diced40 g
ripe tomato, seeded and diced50 g
granulated sugar for fruit compote8 g
lemon juice5 ml
Cookware and utensils
Small saucepan
Whisk
Fine-mesh sieve
300 ml serving glass
Directions
01
Simmer the diced tomato, plum, compote sugar, and lemon juice for 5 minutes until softened.
Products
ripe tomato, seeded and diced — 50 g; ripe plum, pitted and diced — 40 g; granulated sugar for fruit compote — 8 g; lemon juice — 5 ml
Action
Simmer
Time
5 min
Temperature
Low heat
02
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 — 40 g; granulated sugar for fruit compote — 8 g; lemon juice — 5 ml
Action
Cool
Time
10 min
Temperature
Room temperature
03
Whisk the cream, mascarpone, panna-cotta sugar, and agar in the saucepan until smooth.
Products
heavy cream — 100 ml; mascarpone — 60 g; granulated sugar for panna cotta — 15 g; agar-agar powder — 1 g
Action
Whisk
Time
2 min
Temperature
Before heating
04
Boil the cream mixture for 1 minute while whisking continuously.
Products
heavy cream — 100 ml; mascarpone — 60 g; granulated sugar for panna cotta — 15 g; agar-agar powder — 1 g
Action
Boil
Time
1 min
Temperature
Boiling, about 100°C / 212°F
05
Strain the hot panna-cotta mixture through the sieve into the serving glass.
Products
heavy cream — 100 ml; mascarpone — 60 g; granulated sugar for panna cotta — 15 g; agar-agar powder — 1 g
Action
Strain
Time
2 min
Temperature
Hot
06
Cool the panna cotta in the refrigerator for 20 minutes until set.
Products
heavy cream — 100 ml; mascarpone — 60 g; granulated sugar for panna cotta — 15 g; agar-agar powder — 1 g
Action
Set
Time
20 min
Temperature
Refrigerated, about 4°C / 40°F
07
Spoon the cooled compote and diced melon over the set panna cotta.
Products
ripe tomato, seeded and diced — 50 g; ripe plum, pitted and diced — 40 g; granulated sugar for fruit compote — 8 g; lemon juice — 5 ml; yellow melon, peeled and diced — 60 g
Action
Top
Time
2 min
Temperature
Cool
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
