Sauternes and melon fluff spooned over ripe cubes of cantaloupe make a fabulously mature dessert for a late-afternoon luncheon. When the fruits are at their aromatic best and you want a dessert that is not overly sweet or directed at the kiddies, this comes together with remarkable sophistication.
If you want some pretty silliness when you serve this, use hollowed-out melon wedges as bowls.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
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.
Step 2
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.
