Cantaloupe mousse is quick to do and extremely refreshing. In short, perfect in summer!
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- A ripe cantaloupe
- A little sugar
- 1 cup heavy cream
Preparation:
Select a ripe cantaloupe, seed it, slice it, and remove and discard the rinds. Cube half the pulp and dice the other half finely. Chill the finely diced half.
Heat the cubed half with a tablespoon or two of water and sugar to taste (you want the mixture to be fairly sweet) for about three minutes, or until the cubes become soft. Cool the pot by immersing it in cold water, and blend the contents, then chill the resulting juice.
Next, whip a cup (250 ml) of cold cream until it becomes soft and fluffy; it should quadruple in volume. Incorporate the blended cantaloupe, the diced cantaloupe, check for sweetness, and serve, with chocolate-covered ice-cream wafers as garnish
Heat the cubed half with a tablespoon or two of water and sugar to taste (you want the mixture to be fairly sweet) for about three minutes, or until the cubes become soft. Cool the pot by immersing it in cold water, and blend the contents, then chill the resulting juice.
Next, whip a cup (250 ml) of cold cream until it becomes soft and fluffy; it should quadruple in volume. Incorporate the blended cantaloupe, the diced cantaloupe, check for sweetness, and serve, with chocolate-covered ice-cream wafers as garnish
