A bright summer dessert: icy watermelon soup, a light frozen yogurt soufflé, and bittersweet chocolate “seeds” with fresh cantaloupe on top.
Base recipe = 1 batch.
Ingredients
- 720 g seedless red watermelon purée
- 480 ml water
- 200 g granulated sugar (for syrup)
- 120 ml freshly squeezed lemon juice
- 400 g granulated sugar (for meringue)
- 3 egg whites (about 100 g)
- 120 ml heavy cream
- 245 g plain yogurt
- 28 g bittersweet chocolate, melted
- 80 g diced cantaloupe
Instructions
- Bring 2 cups water and 1 cup sugar to a boil, then reduce until you have about 1 cup syrup. Cool completely.
- Purée the watermelon, stir in lemon juice and the cooled syrup, then chill until very cold.
- Whip egg whites with sugar until stiff peaks. Fold whipped cream into yogurt, then gently fold in the egg whites.
- Pipe into molds and freeze at least 4 hours (or until firm).
- To serve: pour chilled watermelon soup into wide bowls, dot with melted chocolate to make “seeds,” unmold the frozen soufflé in the center, and top with diced cantaloupe.