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Honeydew And Cantaloupe Mousse

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CATEGORY CUISINE TAG YIELD
July 1991 1 Servings

INGREDIENTS

1 1/2 Envelopes unflavored
gelatin about 1-1/2
tablespoons
1/4 c Midori, melon-flavored
liqueur
The flesh of half a, 6-to
7-pound
honeydew melon
1/4 c Sugar
2 T Fresh lemon juice
1/3 c Plain yogurt
1 1/2 Envelopes unflavored
gelatin about 1-1/2
tablespoons
3 T Port
The flesh of a 3-pound
cantaloupe
3 T Sugar
2 T Fresh lemon juice
1/3 c Plain yogurt
1 Wedg honeydew melon and
cantaloupe
for garnish

INSTRUCTIONS

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 2-quart 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.

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