Cantaloupe Mousse

1. 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.

2. 2

   Puree in a blender or food processor.

3. 3

   Let cool completely.

4. 4

   Whip the cream until it holds firm peaks.

5. 5

   Fold the cooled puree into the cream.

6. 6

   Spoon the mousse over the remaining diced cantaloupe.

7. 7

   Serve at once, garnished with the sliced almonds and mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.