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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

◦ 1 very ripe cantaloupe, seeded, peeled and diced
◦ � cup turbinado sugar
◦ 2 tablespoons sauternes or white grape juice
◦ 1 cup heavy cream
◦ � cup sliced blanched almonds
◦ 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. Pur�e in a blender or food processor. Let cool completely.

Whip the cream until it holds firm peaks. Fold the cooled pur�e 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.