madonna del piatto

Italian family cooking

limoncello melon mousse

18 Comments

my very own light, fruity and good looking melon mousse

my very own light and fruity  melon mousse

This dessert is like a bite of summer and I am proud of it as it’s my personal creation. It’s a love story between a limoncello based fruit salad and a delicate panna cotta.

Recipe

Mousse:

  • g 150 (5 oz) cleaned cubed cantaloupe melon
  • 2 sheets gelatin
  • 70 gr. ( ¼ cup)  sugar
  • 150 ml ( 2/3 cup) whipping cream
  • ½ teasp vanilla extract

Garnish:

  • 1 slice of melon
  • juice of 1/4 lemon
  • 1 scant tabsp sugar
  • 2 tabsp limoncello

Soften gelatin in cold water for at least 15 min.  Meanwhile, blend the melon and sugar with a mixer, add the cream and transfer it into a pan. Bring the mixture to low boil, remove from heat.  Meanwhile take the gelatin from the water squeezing the sheets with your hand to get read of the liquid. Add the gelatin to the melon, whisk it well in, add the vanilla extract and let the mixture cool down.

Pour the mixture into 4 serving cups or ramekins and place them in the fridge for at least 3 hours.

Scoop out the rest of the melon with a melon baller and transfer it in a marinade of lemon juice, sugar and limoncello for at least 3 hours.
Serve the melon mousse prettily topped with the marinated fresh melon.

Serves 2

NB. Four sheets of gelatin are equivalent to one American or Canadian package of powder gelatin. One envelope should solidify 1 cup liquid. As explained for the panna cotta, try to experiment with the amount of gelatin to obtain a soft set pudding. If using powder gelatin, soften it not in water but in a small amount of the cream as indicated on packaged instructions. When softened, add it to the warm melon mixture.

Author: madonnadelpiatto

Former scientist, I now run B&B and cooking school Alla Madonna del Piatto in Assisi, Umbria, central Italy, together with my husband Ruurd, daughter Tea and truffle dog Google. We love good food and wine, travel, beautiful handicrafts like textiles and pottery. We feel fortunate to be able to share our magical mountain with many friends from all over the world.

18 thoughts on “limoncello melon mousse

  1. Panna cotta and fruit, can’t wait to try it out!
    Glad that you are back on the blog. Ti abbraccio. Maria

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  2. Gratie – now I know what to do with the cantaloupe in the frig! Sounds delicious. Thanks for sharing – menehune.

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  3. This sounds like the perfect summer dessert: light, fresh, cool and delish!

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  4. Ciao and thanks, yes, it’s good to be back. Hugs. L.

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  5. Thanks for posting this! My mom and I have both tried various versions with mango, peach, and strawberries. Thank you again for such a wonderful afternoon!! Cooking in your kitchen was the perfect dessert to our vacation!

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  6. Letizia, this looks too beautiful to eat! But I love your panna cotta, so I definitely have to try this variation.

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  7. I’m having a dinner party on Sunday…this is a perfect end of summer dessert. I still have a few sheets of the gelatin you gave me when we were there making fresh pasta. It’s been a year already. I think we need to come back for a refresher course. My husband has started taking cooking classes with me now so I think he’d join us the next time we get to Italy…soon I hope.

    Cheers, Marvyl

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  8. I ‘ve made Letizia’s panna cotta many times and can add this gelatin tweeking a bit. While the mathematical calculation is correct, I find that adding 1/4 of a packet more approaches the consistency of the panna cotta. In any event, my guests love this, regardless of the consistency.

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  9. Thank you for the gelatin advice, Myra!

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  10. oh my God! this looks like HEAVEN!!!!!

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  11. Another of your recipes I am eager to try! My Laguna friends love my experimenting with your Italian inspirations.

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  12. This sounds and looks incredible… Can´’t wait to try it out! :D

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  13. Ciao Letizia – we are back home & I just wanted to thank you again for the wonderful day we spent cooking with you. It was definitely one of the highlights of our trip! We will definitely be making the above dessert again & soon – it was FANTASTIC! Im hoping to have fresh cantaloupe from my garden soon. My tomatoes are coming in nicely – would you be able to point me to the farro salad recipe that we made? Thanks – & I just started my hunt for the Elderberry bush so I’ll let you know how that goes. By the way, I tried friending you on FB but I couldnt so I subscribed – not sure if that’s the same thing. Let me know if you found the magnet glasses holder- if not I’ll find out where I got it from. Take care & thanks again – Maira Testa

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    • Hi Maria, how wonderful to hear from you and to know that you are going to use the knowledge of teh cooking class soon! Sorry it has taken a few days, but only yesterday I have managed to publish the recipe of the farro salad, here it is. I have now friended on FB, I don’t know why it did not let you do it! All the very best and a million thanks for having been here! Ciao, Letizia

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