- Melon 200 grams
- Fresh cream 250 ml (1 cup)
- Milk 100 ml (½ cup) • 49 kcal
- Eggs 2 • 130 kcal
- Sugar 60 grams (⅓ cup) • 470 kcal
- Lemon 1
- Jelly in sheets 8 grams
- Mint 1 sprig
Bavarese cream with melon is a creamy and truly irresistible dessert. Fresh and perfect for the summer season, it has as its base a classic English cream that is enriched with the purée of the melon (a typically summer fruit), the grated lemon zest (to give it more fragrance), and fresh cream (for an incredible voluptuousness). A dessert that is very simple and very fast to prepare, that can be garnished with a few leaves of mint and even a sprig of whipped cream, and which will be served as a refined end of meal at a dinner or a buffet with friends. So let’s see how to prepare it step by step with our recipe.
How to prepare the Bavarese cream with melon
Put the jelly to soak in cold water (1).
In a bowl, beat the eggs with the sugar (2), until the mixture is light and fluffy.
Heat the milk, pour it over the beaten eggs (3) and mix well. Put the mixture on the stove and cook it, stirring constantly, until the cream veils the spoon. Add the well-squeezed jelly and let it dissolve perfectly.
Meanwhile, clean the melon and remove the seeds, the internal filaments and the external peel (4).
Blend the melon with the lemon zest (5), until you get a smooth puree.
Whip the fresh cream. When the english cream is cold, add the melon puree (6) and then the whipped cream and stir gently.
Pour the cream into the half-sphere molds (7) and let it rest for a few moments, then put in the freezer until completely firm. Remove the dessert from the mold at least 25 minutes before serving.
When ready to serve, put the desserts into individual plates, garnish with a slice of melon and a few mint leaves and bring to the table (8).
The Bavarese cream with melon can be preserved in the refrigerator, covered on the surface with a sheet of cling film, for at least 3-4 days.