White Chocolate Mascarpone Watermelon Cups

White Chocolate Mascarpone Watermelon Cups

This refreshing dessert offsets the rich, buttery mascarpone cheese with the unexpected tart flavor of feta. Summery crisp watermelon cups encase the mousse-like filling.

servings
6

Ingredients













Cooking Instructions

1

In large mixing bowl, whip cream, vanilla and powdered sugar to stiff peaks. Transfer to covered container and refrigerate.


2

In same mixing bowl, slowly blend mascarpone and white chocolate. Add lime zest, lime juice and mint. Blend 10 to 15 seconds or until ingredients are combined and smooth. Fold in reserved whipped cream. Transfer mixture to gallon size resealable plastic bag and refrigerate until needed.


3

Prepare watermelon cups: Using can opener, remove unopened end from empty, clean 15-ounce can. Use can to cut out 6 cylinders from watermelon slices (2 to 3 per slice). Cut 1/2-inch thick circular slice off one end of each cylinder. Reserve. These will serve as bases for cups. Use small knife to cut out a center circle in each of the cylinders, leaving a 1/2-inch rim. (The cylinders will be hollow.) Place each of these cylinders on top of the reserved slices to form cups.


4

Remove bag of whipped cream-mascarpone mixture from refrigerator. Cut one corner from bag, to make 1-inch wide hole. Pipe mixture into watermelon cups. Using spatula to lift, transfer filled cups to plates, then sprinkle with feta and coconut. Garnish with additional lime zest and mint leaves, if desired. Refrigerate until ready to serve.


*To toast coconut, heat oven to 325°F and spread coconut in even layer on baking sheet. Bake 5 to 10 minutes until lightly browned. Watch closely; coconut burns easily.


Ingredients













Cooking Instructions

1

In large mixing bowl, whip cream, vanilla and powdered sugar to stiff peaks. Transfer to covered container and refrigerate.


2

In same mixing bowl, slowly blend mascarpone and white chocolate. Add lime zest, lime juice and mint. Blend 10 to 15 seconds or until ingredients are combined and smooth. Fold in reserved whipped cream. Transfer mixture to gallon size resealable plastic bag and refrigerate until needed.


3

Prepare watermelon cups: Using can opener, remove unopened end from empty, clean 15-ounce can. Use can to cut out 6 cylinders from watermelon slices (2 to 3 per slice). Cut 1/2-inch thick circular slice off one end of each cylinder. Reserve. These will serve as bases for cups. Use small knife to cut out a center circle in each of the cylinders, leaving a 1/2-inch rim. (The cylinders will be hollow.) Place each of these cylinders on top of the reserved slices to form cups.


4

Remove bag of whipped cream-mascarpone mixture from refrigerator. Cut one corner from bag, to make 1-inch wide hole. Pipe mixture into watermelon cups. Using spatula to lift, transfer filled cups to plates, then sprinkle with feta and coconut. Garnish with additional lime zest and mint leaves, if desired. Refrigerate until ready to serve.


*To toast coconut, heat oven to 325°F and spread coconut in even layer on baking sheet. Bake 5 to 10 minutes until lightly browned. Watch closely; coconut burns easily.


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