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Cantaloupe Mousse

Source of Recipe

From "A Southerly Course" by Martha Foose


Recipe Introduction

"Sauternes and melon fluff spooned over ripe cubes of cantaloupe make a fabulously mature dessert for a late-afternoon luncheon. When the fruits are at their aromatic best and you want a dessert that is not overly sweet or directed at the kiddies, this comes together with remarkable sophistication."

List of Ingredients

â—¦ 1 very ripe cantaloupe, seeded, peeled and diced
â—¦ ¼ cup turbinado sugar
â—¦ 2 tablespoons sauternes or white grape juice
â—¦ 1 cup heavy cream
â—¦ ¼ cup sliced blanched almonds
â—¦ Fresh mint sprigs


Recipe

In a small saucepan set over medium heat, cook half of the cantaloupe with the sugar and wine until the melon is very soft, about 7 minutes. Purée in a blender or food processor. Let cool completely.

Whip the cream until it holds firm peaks. Fold the cooled purée into the cream. Spoon the mousse over the remaining diced cantaloupe. Serve at once, garnished with the sliced almonds and mint.

Serves 6




Note:
• If you want some pretty silliness when you serve this, use hollowed-out melon wedges as bowls.