Watermelon with Marzipan
1 serving
30 minutes
Watermelon with marzipan is an exquisite dessert that combines the freshness of juicy watermelon with the delicate sweetness of marzipan. This recipe draws inspiration from French cuisine, where the art of desserts is perfected. Almond paste made with sugar syrup transforms into soft, velvety marzipan that serves as a base for cubes of ripe watermelon. Raspberry puree adds a light tartness, while basil syrup provides a refreshing herbal note. The composition is completed by meringue, giving an airy texture, and raspberry sorbet that makes the dessert truly luxurious. This dessert is perfect for a summer outdoor dinner, delighting with its taste, beauty, and harmony of ingredients.
1
Prepare marzipan: Pour boiling water over almonds, let sit for 10 minutes, and peel them. Dry the peeled almonds in a dry pan and grind into flour in a blender. Combine water with sugar and boil to make syrup. Add almond flour to the syrup, mix well and cook for 3-4 minutes. Sprinkle powdered sugar on a silicone mat, place the marzipan mixture on it. Shape into a rectangle – marzipan is ready.
- Almond: 30 g
- Water: 25 ml
- Sugar: 25 g
- Powdered sugar: 10 g
2
Place the ready marzipan on a plate and drizzle with raspberry puree.
- Raspberry puree: 20 g
3
Cut the watermelon into cubes and place it on the marzipan.
- Watermelon: 180 g
4
Next, prepare basil syrup: blend basil with 5 ml of water and 5 g of sugar.
- Basil: 5 g
- Water: 25 ml
- Sugar: 25 g
5
Garnish with raspberry sorbet, meringue, a sprig of fresh mint, and drizzle with basil syrup.
- Meringues: 1 g
- Mint: 1 g
- Basil: 5 g