HONEYDEW AND CANTALOUPE MOUSSE
Categories Blender Fruit Dessert Yogurt Low Sodium Lemon Cantaloupe Honeydew Midori Port Summer Chill Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 14
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.
HONEYDEW & CANTALOUPE ICE
Make and share this Honeydew & Cantaloupe Ice recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Chop honeydew very fine.
- In a medium bowl, mix honeydew and its juice with lime juice and sugar.
- Set aside.
- Chop cantaloupe very fine.
- In another medium bowl, mix with its juice, sugar and orange juice.
- Freeze honeydew and cantaloupe mixtures separately in small containers, ice cube trays or pans.
- When frozen, break into chunks if necessary and shave in ice shaver.
- Serve side by side or layered in a glass for colorful dessert.
- (Can also use watermelon, lemon juice and sugar.).
Nutrition Facts : Calories 125.8, Fat 0.3, SaturatedFat 0.1, Sodium 28.2, Carbohydrate 31.9, Fiber 1.4, Sugar 30.3, Protein 1.2
MIDORI-HONEYDEW MOUSSE
Make and share this Midori-Honeydew Mousse recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 26m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 180.3, Fat 5.8, SaturatedFat 3.5, Cholesterol 20.4, Sodium 45.8, Carbohydrate 31.8, Fiber 2.2, Sugar 28.1, Protein 3.8
MAKRUT LIME MOUSSE WITH HONEYDEW WATER
A Thai-inspired mousse with honeydew water.
Categories Milk/Cream Blender Mixer Fruit Dessert Yogurt Lime Honeydew Midori Summer Chill Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 20
Steps:
- Make mousse:
- Stir together 1/3 cup cream, sugar, lime leaves, zest, and a pinch of salt in a small heavy saucepan and bring to a bare simmer over moderately low heat, stirring until sugar is dissolved. Remove from heat and let steep, covered, 25 minutes.
- Sprinkle gelatin over water and lime juice in a bowl and let soften 1 minute. Return cream mixture to a simmer, then pour through a very fine sieve into gelatin, pressing on and discarding solids. Stir until gelatin is dissolved, about 1 minute. Gradually add yogurt, whisking, and chill, covered, 30 minutes. (Mixture will not be gelled.)
- Beat remaining 1/3 cup cream in a chilled bowl with whisk until it just holds soft peaks. Fold into yogurt mixture and chill, covered, at least 8 hours. (Mousse will be softly set.)
- Make honeydew water:
- Blend honeydew, Midori, lime juice, and a pinch of salt in a blender at high speed until smooth, about 1 minute. Pour through a fine sieve lined with dampened cheesecloth into a bowl. Let drain, undisturbed, 30 minutes, then discard foam remaining in cheesecloth.
- Sprinkle gelatin over water in a small saucepan and let soften 1 minute. Add 2 tablespoons melon juice and sugar, then cook over low heat, stirring, until gelatin and sugar are dissolved, 1 to 2 minutes. Gradually whisk in 1 1/8 cups melon juice (reserve remainder for another use if desired), then transfer to a bowl and chill, covered, at least 8 hours. (Honeydew water will be barely set.)
- Assemble dessert:
- Spoon honeydew water onto 4 dessert plates and top with shiso leaves. Spoon mousse onto leaves.
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