- 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.