Melon Coupe With Vanilla Recipes

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COUPE ROSSINI



Coupe Rossini image

Provided by Food Network

Categories     dessert

Time 1h

Yield 4 servings

Number Of Ingredients 15

1 cup heavy cream
2 teaspoons powdered sugar
2 ounces mascarpone
1 teaspoon pure vanilla extract
2 cups strawberries
Granulated sugar
4 ladyfingers
1 cup blueberries
1 cup raspberries
1 cup blackberries
4 scoops strawberry sorbet
4 chocolate cigarettes
4 puff dough pencils
4 white chocolate rings
4 mint tips

Steps:

  • In a mixer using the whisk attachment beat cream and slowly add sugar and mascarpone. Add vanilla and beat until fairly stiff. Set aside.
  • Slice the strawberries and use half the amount to make a coulis in the blender with sugar, to taste. Set aside.
  • To assemble dessert line up 4 lowball red wine glasses. Break each ladyfinger into 4 pieces and place the pieces into each glass. Next pour 1/4 of the coulis into each glass. Place the remaining sliced strawberries over the lady fingers and coulis. Place the mascarpone cream mixture into a pastry bag and make a solid layer of cream in each glass. Then place the blueberries, raspberries, and blackberries, dividing evenly, over the cream. When ready to serve garnish with the sorbet, cigarettes, puff dough pencils, white chocolate ring, and mint tip.

MELON AND BLUEBERRY COUPE WITH WHITE WINE, VANILLA AND MINT



Melon and Blueberry Coupe with White Wine, Vanilla and Mint image

Categories     Fruit     Dessert     Low Sodium     Blueberry     Melon     Cantaloupe     Honeydew     Watermelon     Mint     White Wine     Summer     Vegan     Bon Appétit

Yield Serves 6

Number Of Ingredients 8

1 1/2 cups dry white wine
1/2 cup sugar
1 vanilla bean, split lengthwise
2 1/3 cups cantaloupe cubes (about 1/2 melon)
2 1/3 cups honeydew cubes (about 1/2 small melon)
2 1/3 cups watermelon cubes (about 1/4 small melon)
3 cups fresh blueberries (about 1/12 half-pint baskets)
1/2 cup chopped fresh mint

Steps:

  • Combine 1/2 cup wine and sugar in small saucepan. Scrape in seeds from vanilla bean; add bean. Stir over low heat until sugar dissolves and syrup is hot, about 2 minutes. Remove from heat and let steep 30 minutes. Remove vanilla bean from syrup.
  • Combine all fruit in large bowl. Add mint and remaining 1 cup wine to sugar syrup. Pour over fruit. Cover and refrigerate at least 2 hours. (Can be prepared 6 hours ahead. Keep refrigerated.)
  • Spoon fruit and some syrup into large stemmed goblets.

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