Honeydew and Cantaloupe Mousse

By BobLongo

Ingredients

• For the honeydew mousse
• 1-1/2 envelopes (about 1-1/2 tablespoons) unflavored gelatin
• 1/4 cup Midori (melon-flavored liqueur)
• the flesh of half a 6-to 7-pound honeydew melon
• 1/4 cup sugar
• 2 tablespoons fresh lemon juice
• 1/3 cup plain yogurt
• For the cantaloupe mousse
• 1-1/2 envelopes (about 1-1/2 tablespoons) unflavored gelatin
• 3 tablespoons Port
• 3 tablespoons sugar
• 2 tablespoons fresh lemon juice
• 1/3 cup plain yogurt
• small wedges of honeydew melon and cantaloupe for garnish

Details

Preparation time 40mins
Cooking time 60mins

Preparation

Step 1

Make the honeydew mousse:
In a small saucepan sprinkle the gelatin over the Midori and let it soen for 1 minute. Heat the
mixture over low heat, stirring, until the gelatin is dissolved completely and let it cool. In a blender
purée the honeydew with the sugar and the lemon juice and with the motor running add the Midori
mixture in a stream. Transfer the mixture to a metal bowl set in a larger bowl of ice and cold water
and stir it until it is the consistency of raw egg white. Remove the metal bowl from the ice, stir in the
yogurt, and let the honeydew mousse stand while making the cantaloupe mousse.
Make the cantaloupe mousse:
Make the cantaloupe mousse: In a small saucepan sprinkle the gelatin over the Port and let it soen
for 1 minute. Heat the mixture over low heat, stirring, until the gelatin is dissolved completely and let
it cool. In a blender purée the cantaloupe with the sugar and the lemon juice and with the motor
running add the Port mixture in a stream. Transfer the mixture to a metal bowl set in a larger bowl of
ice and cold water and stir it until it is the consistency of raw egg white. Remove the metal bowl from
the ice and stir in the yogurt.
In a 2-quart glass bowl or 8 dessert glasses layer the mousses, chilling them for 5 minutes between
each layer, chill the mousse for at least 2 hours or overnight, and garnish it with the melon wedges.