Best Melon Mousse Recipes

Provided by Epicurious

Yield serves 6

Number Of Ingredients 6

1 very ripe cantaloupe, seeded, peeled, and diced
1/4 cup turbinado sugar
2 tablespoons sauternes or white grape juice
1 cup heavy cream
1/4 cup sliced blanched almonds
Fresh mint sprigs

Steps:

In a small saucepan set over medium heat, cook half of the cantaloupe with the sugar and wine until the melon is very soft, about 7 minutes. Puree in a blender or food processor. Let cool completely.
Whip the cream until it holds firm peaks. Fold the cooled puree into the cream. Spoon the mousse over the remaining diced cantaloupe. Serve at once, garnished with the sliced almonds and mint.

Midori-Honeydew Mousse image

Provided by Dancer

Categories Dessert

Time 26m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 cup Midori melon liqueur
3 envelopes unflavored gelatin
1 large cubed honeydew melon
1/2 cup sugar
1 large lemon, juice of
1/2 cup heavy cream
additional sweetened whipped cream (optional)
melon ball (optional)

Steps:

Place the Midori in a small heavy saucepan and sprinkle the gelatin over it.
Let the gelatin sit for a minute to soften, then place the pan over low heat.
Cook, stirring constantly, until the gelatin is dissolved.
Remove the pan from the heat and cool to room temperature.
In small batches, puree the melon until smooth and add the pureed melon to a large bowl.
With a whisk, beat in the Midori mixture, sugar, and lemon juice until smooth and well mixed.
With chilled beaters in a clean bowl, whip the heavy cream until soft peaks form.
Fold the whipped cream into the honeydew mixture.
Spoon into a serving bowl or individual serving dishes.
Chill for at least 2 hours before serving with the sweetened whipped cream and melon balls if desired.