Cantaloupe Mousse

By Susan52

Ingredients

• 1/2 large or 1 small ripe, sweet cantaloupe, seeded and rind removed
• The juice of 1/2 lemon
• 2 teaspoons chopped fresh mint
• A pinch of salt
• 1/2 teaspoon unflavored gelatin
• 3/4 cup heavy cream
• 2 small cantaloupes, halved, seeded, and chilled
• Fresh mint springs for garnish

Details

Servings 6
Preparation time 20mins

Preparation

Step 1

In a food processor or blender, puree the peeled and seeded cantaloupe until smooth. Measure 1 cup of the puree into a small bowl, add the lemon juice, chopped mint, and salt, and mix well. Allow to stand at room temperature for 1 to 3 hours, then press through a fine sieve using the back of a wooden spoon.


Transfer the strained puree to a small saucepan. Sprinkle with the gelatin and allow to stand 2 to 3 minutes. Place the saucepan over low heat and stir until the gelatin is fully dissolved. Pour into a medium bowl and refrigerate until cooled and just slightly thickened, about 12 to 15 minutes.


In a small, chilled bowl, beat the cream until stiff peaks form. Fold a fourth of the whipped cream into the melon puree. Gently fold in the remaining whipped cream. Cover and refrigerate for at least 2 hours, gently folding once or twice during this time.