melon dessert

vanilla sponge cake.

1/2 cup (63g) AP flour

1/2 cup (55g) cornstarch

4 eggs, separated

1 tsp vanilla extract

3/4 cup (150g) sugar

pinch of salt

Oven 350. 9-inch square baking pan, buttered and floured.

Sift the flour and cornstarch into a small bowl, set aside.

The the bowl of a stand mixer, combine egg yolks, and 1/2 cup (100g) sugar. Beat with the whisk attachment until thick and pale, about 5 minutes. Transfer to a bowl. Wash and dry the mixer bowl and whisk attachment.

Combine the egg whites and salt in the mixer bowl. Beat on medium speed with whisk attachment until soft peaks. While still on, slowly add in 1/4 cup (50g) sugar. Beat until stiff, glossy peaks.

Fold in the egg yolk mix to the stiffened whites. Then in three additions, fold in the flour mix. Do not mix, fold until just combined.

Pour into pan and smooth top. Bake for 35-40 minutes until center springs back to the touch. Transfer to a wire rack and let cool completely.

 

honeydew granita.

one medium size honeydew melon

1/3 cup (67g) sugar

pinch of salt

2 cups (473ml) milk (or any nut milk)

Cut the melon in half, remove the core and cut the skin away. Reserving just the flesh. Place chunks of melon in a blender and blend until smooth. Pour into a saucepan and add sugar. Heat over medium/low just until sugar has dissolved. Take off heat and let cool completely. Pour into blender add add the salt and milk. Blend until just combined. Pour onto a rimmed sheet pan and place in freezer. Scrape with a fork every 30 minutes, making sure to bring the sides into the center. Should take about 2 hours to fully freeze.

 

assembly.

vanilla sponge cake, torn into large pieces

one can sweetened condensed milk

watermelon, cut into pieces or balls

honeydew melon, cut into pieces or balls

honeydew granita

In a bowl place a few pieces of cake at the bottom. Then add a handful of both watermelon and honeydew pieces. Drizzle with a spoonful of condensed milk. Top with a big spoonful of granita. Serve immediately.

 

sponge cake @MarthaStewart

 

One last summer dessert. It still gets pretty hot during the day when the sun is beating down on me. But once it sets you can tell fall is coming. The temperature drops drastically and I rely on the dogs to keep me warm. (yes dogs, my new roommate has a dog who loves a good snuggle)

I don't know what made me make this dessert. I was trying to think of something to make and photograph before I have to go to work tomorrow. I came across a honeydew granita recipe online. It looked really amazing and I knew I wanted to make that but not just on it's own. This is what I came up with.