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  • Timer Prep 20 min
    Cook 15 min
  • Chart 451.0 cal/
  • Chef hat Medium


Zest and juice the oranges. Peel, deseed and thinly slice the Charentais melons.


  1. 1 In a small saucepan, bring the sugar and 100ml water to boil.
  2. 2 Simmer until sugar has dissolved. Cool and stir in the orange juice and Muscat.
  3. 3 Put the melon in a dish and pour over the liquid.
  4. 4 Cover and infuse for a few hours. Strain, reserving the liquid.
  5. 5 Mix the mascarpone and zest (reserve some to garnish).
  6. 6 Whip the cream and fold in with 3 tbsp of liquid. Chill.
  7. 7 Bring remaining liquid to boil, simmer until syrupy. Set aside.
  8. 8 Fill the pastry case with the mascarpone, then fan over the melon.
  9. 9 Brush with the syrup, scatter over some zest and serve chilled.