Melon Mousse Recipes

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FRESH LEMON MOUSSE



Fresh Lemon Mousse image

Provided by Ina Garten

Categories     dessert

Time 1h27m

Yield 6 servings

Number Of Ingredients 13

3 extra-large whole eggs
3 extra-large eggs, separated
1 cup plus 2 tablespoons sugar
2 teaspoons grated lemon zest
1/2 cup freshly squeezed lemon juice (4 lemons)
Kosher salt
1 cup heavy cream
1/2 cup good bottled lemon curd, at room temperature
Sweetened Whipped Cream, recipe follows
Sliced lemon, for garnish
1 cup cold heavy cream
1 tablespoon sugar
1/2 teaspoon pure vanilla extract

Steps:

  • In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.
  • Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.
  • Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.

MELON MOUSSE



Melon Mousse image

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

2 envelopes unflavored gelatin
3 tablespoons lemon juice
4 cups cubed ripe cantaloupe
1 tablespoon sugar
1 cup fat-free lemon yogurt
Fresh raspberries, optional

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.

HONEYDEW AND CANTALOUPE MOUSSE



Honeydew and Cantaloupe Mousse image

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

For the honeydew mousse
1-1/2 envelopes (about 1-1/2 tablespoons) unflavored gelatin
1/4 cup Midori (melon-flavored liqueur)
the flesh of half a 6-to 7-pound honeydew melon
1/4 cup sugar
2 tablespoons fresh lemon juice
1/3 cup plain yogurt
For the cantaloupe mousse
1-1/2 envelopes (about 1-1/2 tablespoons) unflavored gelatin
3 tablespoons Port
3 tablespoons sugar
2 tablespoons fresh lemon juice
1/3 cup plain yogurt
small wedges of honeydew melon and cantaloupe for garnish

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.

MAKRUT LIME MOUSSE WITH HONEYDEW WATER



Makrut Lime Mousse With Honeydew Water image

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

For mousse
2/3 cup chilled heavy cream
1/4 cup sugar
3 (2- by 1 1/4-inch) fresh or frozen makrut lime leaves
1 1/2 teaspoons finely grated fresh lime zest
3/4 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
1 tablespoon water
1/2 teaspoon fresh lime juice
1 cup plain whole-milk yogurt
For honeydew water
3 cups (1-inch) pieces honeydew flesh (2 pounds)
2 tablespoons Midori (melon liqueur)
1 tablespoon fresh lime juice
1 teaspoon unflavored gelatin
1 tablespoon water
2 tablespoons sugar
Garnish: 4 fresh green shiso leaves
Accompaniment: chile lime tuiles
Special Equipment
cheesecloth

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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