As we slowly move towards summer, I am looking forward to getting my hands on the first local melons. And I don’t know why it has taken my so long to use them in more ways than the classic Parma Ham and Melon starter. The moment I did, melons became the star in my kitchen as long as they are in season.
Sweet and juicy, there is no question that perfectly ripe melons are the stars in a classic fruit salat or as the timeless melon and Parma ham starter.
But melons are far more versatile in the kitchen than you might be thinking. From appetizers to first or main courses and desserts as well as cocktails, there’s no shortage how to make them the star on the table.
This delicious melon mousse is a favourite at my house on warm summer days. Easy to prepare and just a few hours in the fridge, it’s the perfect dessert to make even at short notice.
Melon Mousse Recipe
Serves 4
1 gelatin sheet
1 Cantaloupe melon
50 ml milk
3 tablespoons brown sugar
20 ml port wine
250 g whipping cream
ground nutmeg for garnishing
Method
Soak the gelatin in cold water for about 10 minutes.
Cut the melon in half, eliminate the seeds, and cut the flesh into small cubes.
In a bowl, add the melon, sugar, milk and port wine and puree until smooth.
Dissolve the still wet gelatin in a small saucepan over medium heat. Take from the heat and add 2-3 tablespoons of melon puree. Stir until well combined than add to the remaining melon puree and stir to combine as well.
Put in the fridge for about 15 minutes to let the gelatin set.
Whip the cream stiff than add to the melon puree.
Pour into four small bowls and put in the fridge for about 4 hours or overnight.
When ready to serve, dust the mousse with some additional brown sugar and ground nutmeg.
Do you have a favourite melon recipe?
Carrots and Tigers 