HONEYDEW AND CANTALOUPE MOUSSE
Categories Blender Fruit Dessert Yogurt Low Sodium Lemon Cantaloupe Honeydew Midori Port Summer Chill Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 14
Steps:
- Make the honeydew mousse:
- In a small saucepan sprinkle the gelatin over the Midori and let it soften for 1 minute. Heat the mixture over low heat, stirring, until the gelatin is dissolved completely and let it cool. In a blender purée the honeydew with the sugar and the lemon juice and with the motor running add the Midori mixture in a stream. Transfer the mixture to a metal bowl set in a larger bowl of ice and cold water and stir it until it is the consistency of raw egg white. Remove the metal bowl from the ice, stir in the yogurt, and let the honeydew mousse stand while making the cantaloupe mousse.
- Make the cantaloupe mousse:
- Make the cantaloupe mousse: In a small saucepan sprinkle the gelatin over the Port and let it soften for 1 minute. Heat the mixture over low heat, stirring, until the gelatin is dissolved completely and let it cool. In a blender purée the cantaloupe with the sugar and the lemon juice and with the motor running add the Port mixture in a stream. Transfer the mixture to a metal bowl set in a larger bowl of ice and cold water and stir it until it is the consistency of raw egg white. Remove the metal bowl from the ice and stir in the yogurt.
- In a 2-quart glass bowl or 8 dessert glasses layer the mousses, chilling them for 5 minutes between each layer, chill the mousse for at least 2 hours or overnight, and garnish it with the melon wedges.
COCONUT MOUSSE
Make and share this Coconut Mousse recipe from Food.com.
Provided by Random Rachel
Categories Gelatin
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl mix condensed milk with coconut milk.
- Dissolve the gelatin with 2 tablespoons water in microwave for 15 seconds, allow to cool.
- Meanwhile, beat the egg whites until soft peaks form.
- Stir the milk mixture into the gelatin, and gently beat into the whipped the egg whites.
- Place in bowls and refrigerate for 2 hours. At serving time garnish with chocolate shavings and cherries.
Nutrition Facts : Calories 404.9, Fat 13.8, SaturatedFat 11.3, Cholesterol 22.5, Sodium 133.9, Carbohydrate 62.4, Fiber 0.1, Sugar 61.5, Protein 9.6
MAKRUT LIME MOUSSE WITH HONEYDEW WATER
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
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.
HONEYDEW SMOOTHIES
Honeydew melons, the sweetest of all melons, are at their peak right now so grab one to whip up this refreshing smoothie.
Provided by CookingONTheSide
Categories Smoothies
Time 5m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- In a blender, combine all ingredients.
- Blend until frothy.
- Enjoy!
HONEY MOUSSE
Make and share this Honey Mousse recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together the egg yolk, sugar and lemon rind until thick.
- Add 3 tbsps.
- lemon juice.
- Place over a pan of simmering water until thick- like mousse.
- Remove from heat.
- Whisk occasionally until cold.
- Soak the gelatin in the remaining lemon juice in a bowl.
- Place the bowl over a pan of hot water.
- Stir until dissolved.
- Whip the cream until softly stiff.
- Whisk the egg white until stiff.
- Fold half the cream into the mousse with the gelatin, honey and whisked egg white.
- Transfer to a glass bowl.
- Decorate with the remaining whipped cream, cherries and mint leaves.
- Refrigerate for 20 minutes.
- Serve.
Nutrition Facts : Calories 305.6, Fat 20.2, SaturatedFat 11.8, Cholesterol 171, Sodium 56.3, Carbohydrate 30.5, Fiber 2.1, Sugar 24, Protein 5.4
CRAB MOUSSE
Make and share this Crab Mousse recipe from Food.com.
Provided by salvador1709
Categories Crab
Time 8h20m
Yield 1 batch
Number Of Ingredients 9
Steps:
- Heat mushroom soup and cream cheese, stir until smooth.
- Add gelatin to cold water and soften 5 minutes.
- Add gelatin mixture to soup mixture.
- Add celery, onion, mayonnaise, crabmeat and curry powder, mixing well.
- Pour into 4-cup cold mold (oil or spray mold with Pam before).
- Chill overnight.
- Unmold onto serving plate and decorate with sprigs of parsley.
- Serve with crackers.
Nutrition Facts : Calories 1918.5, Fat 155.6, SaturatedFat 53, Cholesterol 307.7, Sodium 5252.2, Carbohydrate 85.2, Fiber 2.3, Sugar 21.6, Protein 52.8
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