Melon is a popular dessert that is served in many different variations. It can be found in the form of a pie, cake, or pudding.
The dessert is made by blending together a sweet mixture of watermelon, honeydew melon, and cantaloupe with eggs and sugar. The mixture is then cooked on the stovetop or baked in an oven.
Melon desserts are popular because they are low in calories and high in nutrients like vitamin A and C. They also taste delicious!
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, and set aside.
In 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 the 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 the center springs back to the touch. Transfer to a wire rack and let cool completely.
- 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 the blender, and add the salt and milk. Blend until just combined. Pour onto a rimmed sheet pan and place in the freezer. Scrape with a fork every 30 minutes, making sure to bring the sides into the center. It should take about 2 hours to freeze fully.
- vanilla sponge cake, torn into large pieces
- one can sweeten 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 its own. This is what I came up with.