Our three favorite melons combine in perfect harmony with nutty granola and soft whipped cream for a delicious end to any summer night meal.
Yields: 6-8 servings
- 1 cup diced cantaloupe
- 1 cup diced honeydew
- 1 cup diced watermelon
- 1 tablespoon chopped fresh mint
- 2 tablespoons fresh lemon juice
- ¼ cup firmly packed dark brown sugar
- 2 tablespoons cornstarch
- 2 cups heavy whipping cream
- 1½ cups confectioners’ sugar
- ½ teaspoon vanilla extract
- 4 ounces mascarpone cheese
- Hazelnut Granola (recipe follows)
- 2 cups old-fashioned oats
- 1 cup chopped hazelnuts
- ½ cup unsweetened flaked coconut
- ½ cup sliced almonds
- ¼ cup firmly packed light brown sugar
- ¼ cup extra-virgin olive oil
- 2 tablespoons honey
- 1½ teaspoons kosher salt
- 1 large egg white
- For melon jelly: In the container of a blender, place melons, mint, and lemon juice; blend until smooth. Strain mixture into a medium saucepan, reserving ¼ cup melon juice; discard solids. Add brown sugar to saucepan; bring to a boil over medium heat.
- In a small bowl, whisk together reserved ¼ cup melon juice and cornstarch. Whisk cornstarch mixture into juice mixture; cook, stirring constantly, until mixture has thickened, 2 to 3 minutes. Transfer to a heatproof bowl, and let cool. Cover with a piece of plastic wrap, pressing wrap directly onto surface to prevent a skin from forming. Refrigerate for at least 1 hour.
- For whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, beat cream, confectioners’ sugar, and vanilla at medium speed until mixture has thickened and soft peaks form. Add mascarpone; beat until combined, about 3 minutes.
- Layer 3 tablespoons granola, whipped cream, and melon jelly in serving glasses. Top with additional granola. Serve immediately.
- Preheat oven to 250°. Line a rimmed baking sheet with parchment paper or a nonstick baking mat.
- In a large bowl, combine all ingredients. Spread mixture onto prepared pan.
- Bake for 1 hour and 20 minutes, stirring every 20 minutes. Let cool completely on a wire rack. Store in an airtight container in a cool, dry place for up to 2 weeks.