User Login
Melon and mint mousse
Melon and mint mousse
3
2 Reviews.
Time:
Prep:
Cook:
Price:
Diff.:
A homemade refreshing dessert with melon and mint. For the best flavor, it is best to use a ripe melon. As a finish, top it with some mint leaves, melon balls and some melon juice. The mousse needs to rest in the fridge for 2-3 hours, so it is best to do it long in advance before serving time.

Ingredient List for 4 servings:
Button
1 Cantaloupe melon
Button
3 tablespoons Icing sugar
Button
100 ml Heavy cream
Button
2 Gelatin sheets
Button
16 Mint leaves
Instructions:
Button
Place the gelatin sheets in water so they become soft.
Button
Take away the seeds from the melon. Scoop a few balls of melon to keep as decorations.
Button
Cut the rest of the melon in small bites and mix in a blender to a mousse. Drain away the juice in a bowl.
Button
Whip the cream together with the icing sugar and mix gently together with the melon mixture.
Button
Heat up some of the melon juice together with the gelatin sheets on low heat and mix well. Add to the mousse and mix well.
Button
Pour the mousse in serving bowls and place in the fridge for 2-3 hours.
Button
Before serving decorate with the melon balls, the rest of the juice and mint leaves.
A selection of recipes from the same country.
This recipe is from France
This is one of the classic Alsatian Christmas cookies called sand bredele. They are named sand bredele because it feels like soft sand when you prepare the dough. It is common to change the taste by adding vanilla, rum, orange, citron, cinnamon or ginger, and you will find them in many different shapes as well.
This is a basic omelet with potatoes and ham, and it is quick to do. To change the taste a bit you can add whatever you have at home like paprika, sausage, corn, tomatoes and etc.
These small Alsatian bredele makes a nice addition to your Christmas cookie jar. There are many different bredele so it is tricky to find just one favorite, but maybe these small coffee cookies will become your new favorite. You can bake them a few weeks before and keep them in a thin box with a baking paper until it's time to serve them.
Translate
Translation
Below you can chose which language you would like to have the page translated to,

This service is provided by Google Translate.