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Generating an image for this exact recipe… Baked Yellow Melon Boats with Mascarpone-Almond Filling

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Recipe details

Baked Yellow Melon Boats with Mascarpone-Almond Filling

Name: Baked Yellow Melon Boats with Mascarpone-Almond Filling
Total time: 45 min
Yield: 1
Cuisine: Fusion
Ingredients: 140 g yellow melon, peeled and seeded, cut into two 70 g wedges; 75 g fresh blueberries; 70 g mascarpone; 18 g almond flour; 12 g granulated sugar; 18 g pasteurized egg yolk; 10 g unsalted butter, melted; 8 ml lemon juice; 8 ml maple syrup

EN RU

Warm baked yellow melon wedges filled with a lightly sweet mascarpone and almond filling, served with a chunky blueberry sauce cooked with lemon and maple syrup.

≈ 273 kcal/100 g · ≈ 683 kcal/serving

45 minEasyFusion

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

yellow melon, peeled and seeded, cut into two 70 g wedges140 g
fresh blueberries75 g
mascarpone70 g
almond flour18 g
granulated sugar12 g
pasteurized egg yolk18 g
unsalted butter, melted10 g
lemon juice8 ml
maple syrup8 ml

Cookware and utensils

small baking dish
small saucepan
mixing bowl
baking sheet

Directions

01
Heat the oven to 375°F (190°C).
Products
No products at this step
Action
heat
Time
5 min
Temperature
375°F (190°C) oven
02
Whisk the mascarpone, almond flour, sugar, egg yolk, and half of the melted butter until smooth.
Products
mascarpone — 70 g; almond flour — 18 g; granulated sugar — 12 g; pasteurized egg yolk — 18 g; unsalted butter, melted — 10 g
Action
whisk
Time
4 min
Temperature
room temperature
03
Place the melon wedges in the baking dish and spoon the mascarpone mixture into the center of each wedge.
Products
melon — 140 g; mascarpone — 70 g; almond flour — 18 g; granulated sugar — 12 g; pasteurized egg yolk — 18 g; unsalted butter, melted — 10 g
Action
fill
Time
3 min
Temperature
room temperature
04
Brush the melon edges with the remaining melted butter.
Products
unsalted butter, melted — 10 g
Action
brush
Time
1 min
Temperature
room temperature
05
Bake the filled melon for 18 minutes, until the filling reaches 160°F (71°C).
Products
melon — 140 g; mascarpone — 70 g; almond flour — 18 g; granulated sugar — 12 g; pasteurized egg yolk — 18 g; unsalted butter, melted — 10 g
Action
bake
Time
18 min
Temperature
375°F (190°C) oven; filling 160°F (71°C)
06
Simmer the blueberries, lemon juice, and maple syrup in the saucepan for 5 minutes, until some berries burst but the mixture remains chunky.
Products
fresh blueberries — 75 g; lemon juice — 8 ml; maple syrup — 8 ml
Action
simmer
Time
5 min
Temperature
medium heat
07
Spoon the warm blueberry sauce over the baked melon and serve.
Products
fresh blueberries — 75 g; lemon juice — 8 ml; maple syrup — 8 ml
Action
serve
Time
1 min
Temperature
warm

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