Honeydew And Cantaloupe Mousse Recipes

Steps:

• Make the honeydew mousse:
• In a small saucepan sprinkle the gelatin over the Midori and let it soften 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 soften 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.

Steps:

• Place the Midori in a small heavy saucepan and sprinkle the gelatin over it.
• Let the gelatin sit for a minute to soften, then place the pan over low heat.
• Cook, stirring constantly, until the gelatin is dissolved.
• Remove the pan from the heat and cool to room temperature.
• In small batches, puree the melon until smooth and add the pureed melon to a large bowl.
• With a whisk, beat in the Midori mixture, sugar, and lemon juice until smooth and well mixed.
• With chilled beaters in a clean bowl, whip the heavy cream until soft peaks form.
• Fold the whipped cream into the honeydew mixture.
• Spoon into a serving bowl or individual serving dishes.
• Chill for at least 2 hours before serving with the sweetened whipped cream and melon balls if desired.

Steps:

• 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.

Steps:

• 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. Puree in a blender or food processor. Let cool completely.
• Whip the cream until it holds firm peaks. Fold the cooled puree into the cream. Spoon the mousse over the remaining diced cantaloupe. Serve at once, garnished with the sliced almonds and mint.