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.
- 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
- 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.
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.
a mousse of fresh ricotta served with marinated fruits
HONEYED RICOTTA MOUSSE. I adore strawberries but this light and easy dessert can be served throughout the year with any ripe fresh fruits in season. Use artisanal raw honey with a flowery aroma such as orange blossom. Figs, peaches, melon and mango are splendid alternatives to berries.
For the mousse:
- 500 gr/ 1 pound ricotta cheese
- 3 tablespoon powdered sugar
- 100 ml/ ½ cup whipping cream or 2 tablespoon mascarpone
- 4-6 teaspoon good quality honey
For the marinated fruits:
- 1 basket strawberries or two peaches or mixed berries, cleaned and thinly sliced or cubed (do not cut up berries if they are small)
- 1/2 cup white vermouth, Amaretto or other sweet liqueur
- 1 tablespoon sugar
- juice of half lemon
Toss fruit, liqueur, sugar, and lemon juice in large bowl to combine. Cover and place in the refrigerator for at least 1 h. For children, use only lemon juice and sugar.
If using cream, whip until firm. Whisk the sugar into the ricotta and add carefully the cream or mascarpone. Cover and keep in the refrigerator for at least 1 hour. Just before serving, spoon the ricotta mousse on a plate or bowl, add the fruit and drizzle with honey.