MELON MOUSSE
This unique summer dessert is low in fat and a creative way to use cantaloupe. It's best when made with very ripe melon to give the sweetest flavor. -Sandy McKenzie, Braham, Minnesota
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, sprinkle gelatin over lemon juice; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. , In a blender, combine the gelatin mixture, cantaloupe and sugar; cover and process until smooth. , Transfer to a bowl; stir in yogurt. Spoon into individual dishes; chill until firm. Garnish with raspberries if desired.
Nutrition Facts : Calories 90 calories, Fat 0 fat, Cholesterol 1mg cholesterol, Sodium 40mg sodium, Carbohydrate 18g carbohydrate, Fiber 5g protein.
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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