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Recipe details
Blueberry-Lemon Mascarpone Mousse with Yellow Melon
A soft mascarpone mousse layered with strained blueberry-lemon sauce and crisp diced yellow melon. The mousse is lightened with whipped cream and set with gelatin before chilling.
≈ 53 kcal/100 g · ≈ 122 kcal/serving
40 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.
yellow melon, peeled and finely diced100 g
blueberries80 g
mascarpone, cold70 g
heavy cream, cold60 ml
granulated sugar15 g
lemon juice15 ml
powdered gelatin2 g
cold water for blooming gelatin20 ml
Cookware and utensils
mixing bowl
electric mixer
small saucepan
fine-mesh sieve
rubber spatula
serving glass
Directions
01
Sprinkle the gelatin over the cold water in a small saucepan and let it bloom for 5 minutes.
Products
powdered gelatin — 2 g; cold water for blooming gelatin — 20 ml
Action
bloom
Time
5 min
Temperature
room temperature
02
Warm the bloomed gelatin over low heat until liquid, without boiling.
Products
powdered gelatin — 2 g
Action
melt
Time
1 min
Temperature
low heat
03
Combine the blueberries, sugar, and lemon juice in the saucepan.
Products
blueberries — 80 g; granulated sugar — 15 g; lemon juice — 15 ml
Action
combine
Time
1 min
Temperature
room temperature
04
Simmer the blueberry mixture until the berries burst and the liquid thickens slightly.
Products
blueberries — 80 g; granulated sugar — 15 g; lemon juice — 15 ml
Action
simmer
Time
5 min
Temperature
low simmer
05
Press the blueberry sauce through a fine-mesh sieve and cool it to lukewarm.
Products
blueberries — 80 g; granulated sugar — 15 g; lemon juice — 15 ml
Action
strain
Time
5 min
Temperature
lukewarm
06
Whip the cold heavy cream to soft peaks in a mixing bowl.
Products
heavy cream, cold — 60 ml
Action
whip
Time
3 min
Temperature
cold
07
Beat the mascarpone until smooth
Products
mascarpone, cold — 70 g; powdered gelatin — 2 g
Action
blend
Time
1 min
Temperature
room temperature
08
mix in the liquid gelatin
Products
mascarpone, cold — 70 g; powdered gelatin — 2 g
Action
blend
Time
1 min
Temperature
room temperature
09
Fold the whipped cream into the mascarpone mixture with a spatula.
Products
heavy cream, cold — 60 ml; mascarpone, cold — 70 g
Action
fold
Time
2 min
Temperature
cold
10
Spoon half the mousse into a serving glass, add half the melon, and spoon in the remaining mousse.
Products
mascarpone, cold — 70 g; heavy cream, cold — 60 ml; yellow melon, peeled and finely diced — 100 g
Action
layer
Time
2 min
Temperature
cold
11
Spoon the blueberry sauce over the mousse and top with the remaining diced melon.
Products
blueberries — 80 g; yellow melon, peeled and finely diced — 100 g
Action
top
Time
1 min
Temperature
cold
12
Chill the assembled dessert until the mousse is softly set.
Products
mascarpone, cold — 70 g; powdered gelatin — 2 g
Action
chill
Time
13 min
Temperature
refrigerator, 4°C/40°F
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
