Melon Velvet Pie is a light and refreshing dessert that is perfect for summer. This recipe features a graham cracker crust, a creamy filling made with mascarpone cheese and fresh melon, and a topping of whipped cream.
GLAZE1/4 cApricot preserves-orange liqueur1 tb Grand Marnier or other Preparation:Place cold water in bowl and sprinkle gelatin over it.
Letsit for 2 minutes, then stir in boiling water.
Add sugar and stir untildissolved.
Add orange and lemon juice and melon liqueur and stir well.
Regrigerate until slightly thickened but not set.
Whip cream until thickand fold in gelatin mixture.
Pour into baked pie shell.
Halve the melonballs and arrange on top of filling, cut side down.
Heat apricot preservesand liqueur until well blended.
Press through sieve into small bowl, thenbrush on top of melon balls.
Chill pie well before serving.
Serves 6 .
Ingredients
Directions
GLAZE1/4 cApricot preserves-orange liqueur1 tb Grand Marnier or other Preparation:Place cold water in bowl and sprinkle gelatin over it.
Letsit for 2 minutes, then stir in boiling water.
Add sugar and stir untildissolved.
Add orange and lemon juice and melon liqueur and stir well.
Regrigerate until slightly thickened but not set.
Whip cream until thickand fold in gelatin mixture.
Pour into baked pie shell.
Halve the melonballs and arrange on top of filling, cut side down.
Heat apricot preservesand liqueur until well blended.
Press through sieve into small bowl, thenbrush on top of melon balls.
Chill pie well before serving.
Serves 6 .
