Honeydew and cantaloupe mousse

1 servings

Ingredients

Quantity Ingredient
1½ Envelopes unflavored gelatin; (about 1-1/2
; tablespoons)
¼ cup Midori; (melon-flavored
; liqueur)
The flesh of half a; (6-to 7-pound)
; honeydew melon
¼ cup Sugar
2 tablespoons Fresh lemon juice
⅓ cup Plain yogurt
1½ Envelopes unflavored gelatin; (about 1-1/2
; tablespoons)
3 tablespoons Port
The flesh of a 3-pound cantaloupe
3 tablespoons Sugar
2 tablespoons Fresh lemon juice
⅓ cup Plain yogurt
1 small Wedg honeydew melon and cantaloupe
; for garnish

Directions

FOR THE HONEYDEW MOUSSE

FOR THE CANTALOUPE MOUSSE

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 puree 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: 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 puree 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.

Serves 8.

Gourmet July 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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