MAKRUT LIME MOUSSE WITH HONEYDEW WATER

Makrut Lime Mousse With Honeydew Water image

A Thai-inspired mousse with honeydew water.

Categories Milk/Cream Blender Mixer Fruit Dessert Yogurt Lime Honeydew Midori Summer Chill Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 20

Ingredients

For mousse
2/3 cup chilled heavy cream
1/4 cup sugar
3 (2- by 1 1/4-inch) fresh or frozen makrut lime leaves
1 1/2 teaspoons finely grated fresh lime zest
3/4 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
1 tablespoon water
1/2 teaspoon fresh lime juice
1 cup plain whole-milk yogurt
For honeydew water
3 cups (1-inch) pieces honeydew flesh (2 pounds)
2 tablespoons Midori (melon liqueur)
1 tablespoon fresh lime juice
1 teaspoon unflavored gelatin
1 tablespoon water
2 tablespoons sugar
Garnish: 4 fresh green shiso leaves
Accompaniment: chile lime tuiles
Special Equipment
cheesecloth

Steps:

Make mousse:
Stir together 1/3 cup cream, sugar, lime leaves, zest, and a pinch of salt in a small heavy saucepan and bring to a bare simmer over moderately low heat, stirring until sugar is dissolved. Remove from heat and let steep, covered, 25 minutes.
Sprinkle gelatin over water and lime juice in a bowl and let soften 1 minute. Return cream mixture to a simmer, then pour through a very fine sieve into gelatin, pressing on and discarding solids. Stir until gelatin is dissolved, about 1 minute. Gradually add yogurt, whisking, and chill, covered, 30 minutes. (Mixture will not be gelled.)
Beat remaining 1/3 cup cream in a chilled bowl with whisk until it just holds soft peaks. Fold into yogurt mixture and chill, covered, at least 8 hours. (Mousse will be softly set.)
Make honeydew water:
Blend honeydew, Midori, lime juice, and a pinch of salt in a blender at high speed until smooth, about 1 minute. Pour through a fine sieve lined with dampened cheesecloth into a bowl. Let drain, undisturbed, 30 minutes, then discard foam remaining in cheesecloth.
Sprinkle gelatin over water in a small saucepan and let soften 1 minute. Add 2 tablespoons melon juice and sugar, then cook over low heat, stirring, until gelatin and sugar are dissolved, 1 to 2 minutes. Gradually whisk in 1 1/8 cups melon juice (reserve remainder for another use if desired), then transfer to a bowl and chill, covered, at least 8 hours. (Honeydew water will be barely set.)
Assemble dessert:
Spoon honeydew water onto 4 dessert plates and top with shiso leaves. Spoon mousse onto leaves.