INGREDIENTS

INSTRUCTIONS

MOUSSE
SAUCE
GARNISH
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.
Origin: Frederic Fournier, head chef of the Le Castellas hotel in France.
Recipe brought to Israeli audience by Hadi Sharon, "Yediot Aharonot"
newspaper, Food section, June 1994.
Translated by Gabi Shahar, June 1994.
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 6,
1998

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