Recipe - Honeydew And Cantaloupe Mousse

FOR THE HONEYDEW MOUSSE
1 One half Envelopes unflavored
gelatin; (about 11/2
; tablespoons)
One fourth cup Midori; (melonflavored
; liqueur)
The flesh of half a; (6to
7pound)
; honeydew melon
One fourth cup Sugar
2 tablespoon Fresh lemon juice
1/3 cup Plain yogurt

FOR THE CANTALOUPE MOUSSE
1 One half Envelopes unflavored
gelatin; (about 11/2
; tablespoons)
3 tablespoon Port
The flesh of a 3pound
cantaloupe
3 tablespoon Sugar
2 tablespoon Fresh lemon juice
1/3 cup Plain yogurt
1 small Wedg honeydew melon and
cantaloupe
; for garnish

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 puree 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: 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 puree 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 2quart 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.

Serves 8.

Gourmet July 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.