Yield > 6
Servings
Ingredients :
MOUSSE
11 oz Melon flesh, galia preferred
1/2 cup Sweet muskat wine
1 1/2 tbl Gelatine
2 x Egg whites
SAUCE
1/2 cup Sugar
1 cup Heavy cream
1/2 cup Sugar
1/2 cup Water
2 cup Sweet muskat wine
1 x Cinnamon stick
1 x Vanilla pod
GARNISH
Assorted fruits
Method :
• In a blender, process the melon flesh to a smooth puree.
• Put the gelatine and 1/2 cup Muskat wine in a small pan,
and bring to a boil, mixing well to ensure that the gelatine is
completely dissolved. Add the gelatine mixture to the pureed
melon, and mix well. Put over a bowl full of ice cubes and cool,
mixing occasionally, until the mixture starts to thicken.
• Meanwhile, whip the egg whites, adding the sugar
gradually, until thick and shiny peaks form. Add about one
third of it to the melon mixture, and mix well. Add the rest of
it, but this time fold it carefully to blend.
• Whip the heavy cream until thick, and gently fold it into
the mixture too.
• Transfer the mousse to a bowl, flatten with a spatula, and
refrigerate several hours, or overnight.
• To make the sauce, put the sugar and water in a medium
pan, bring to a boil and cook on low heat until it thickens and
turns golden brown. Add 2 cups Muskat wine, cinnamon stick,
vanilla pod, and a strip of orange peel. Bring to a boil, remove
from the heat and cool to room temperature. Drain, and
refrigerate several hours or overnight.
• To serve, form small balls of mousse using two wet cups,
and pour some sauce over it. Garnish with fresh fruit slices.
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