Gingery Watermelon Petit Fours
Gingery Watermelon Petit Fours is a gluten free, lacto ovo vegetarian, and primal recipe with 4 servings. One serving contains 474 calories, 8g of protein, and 7g of fat. For $3.68 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Summer. It works best as a side dish, and is done in approximately 4 hours and 10 minutes. If you have cream cheese, lime zest, watermelon, and a few other ingredients on hand, you can make it. 17 people were glad they tried this recipe. It is brought to you by Foodnetwork. With a spoonacular score of 79%, this dish is good. Petit Fours, Petit Fours, and Potato Petit Fours are very similar to this recipe.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 245 minutes
Ingredients:
2 ounces room-temperature cream cheese
1 cup sliced fresh ginger, from one 4-inch piece
4 tablespoons honey
Zest of 1 lime plus 2 tablespoons fresh lime juice
1 small seedless watermelon
Equipment:
ziploc bags
sauce pan
baking pan
bowl
kitchen scissors
Cooking instruction summary:
Special equipment: A small plastic resealable plastic bag Combine the ginger, 3 tablespoons of the honey and 1/2 cup water in a small saucepan. Bring to a boil, then remove from the heat. Let sit until cooled to room temperature. Strain, discarding the ginger. Stir in the lime juice. Meanwhile, cut the watermelon crosswise into 1-inch-thick slices. Cut off the skin, leaving each slice a square or rectangle. Cut each slice again until you have twenty-four 1-inch cubes. (You will have watermelon left over.) Put the cubes in an 8 by 8-inch baking pan. Pour the cooled syrup over the watermelon and let sit, refrigerated, 1 to 4 hours, turning the cubes halfway through. Just before serving, mix the cream cheese and the remaining 1 tablespoon honey in a small bowl until smooth. Transfer to a resealable plastic bag. Push the mixture towards one corner of the bag and twist the top to make a handle. Use scissors to snip a small hole at the corner. Remove the watermelon from the liquid and transfer the cubes to a serving tray. Pipe a small dollop of the cream cheese mixture onto the top of each cube. Sprinkle the lime zest over the tops of the cubes.
Step by step:
1. Special equipment: A small plastic resealable plastic bag
2. Combine the ginger, 3 tablespoons of the honey and 1/2 cup water in a small saucepan. Bring to a boil, then remove from the heat.
3. Let sit until cooled to room temperature. Strain, discarding the ginger. Stir in the lime juice.
4. Meanwhile, cut the watermelon crosswise into 1-inch-thick slices.
5. Cut off the skin, leaving each slice a square or rectangle.
6. Cut each slice again until you have twenty-four 1-inch cubes. (You will have watermelon left over.)
7. Put the cubes in an 8 by 8-inch baking pan.
8. Pour the cooled syrup over the watermelon and let sit, refrigerated, 1 to 4 hours, turning the cubes halfway through.
9. Just before serving, mix the cream cheese and the remaining 1 tablespoon honey in a small bowl until smooth.
10. Transfer to a resealable plastic bag. Push the mixture towards one corner of the bag and twist the top to make a handle. Use scissors to snip a small hole at the corner.
11. Remove the watermelon from the liquid and transfer the cubes to a serving tray. Pipe a small dollop of the cream cheese mixture onto the top of each cube. Sprinkle the lime zest over the tops of the cubes.
Nutrition Information:
covered percent of daily need
