Cantaloupe Mousse

  • Difficulty: Medium
  • 55 minutes
  • 2 servings

Whether you are enjoying summer or just waiting for it, this mousse is meant to brighten your day. It does that by means of juicy smooth cantaloupe, tart raspberries, and sweetened whisked egg whites. Use some gelatin sheets to thicken the whole thing and serve topped with crushed Oreos.

Ingredients Needed for Cantaloupe Mousse

3 gelatin sheets
¾ cup water
1 cantaloupe
2 ounces of raspberry
1 teaspoon powdered sugar
vanilla extract
orange extract
1 ounce butter
2 egg whites
⅓ cup sugar
7 ounces of oreos

How to Cook Cantaloupe Mousse

  1. Soak the gelatin sheets for 5-10 minutes in water using a bowl or another dish.
  2. Cut the cantaloupe in half, seed it, cut it into wedges and peel it. Cut the pulp into cubes.
  3. Transfer the cubed pulp to a blender. Blend until smooth.
  4. Transfer to a cooking pot over low heat. Add the raspberries and powdered sugar. Flavor with vanilla extract and orange extract. Stir in.
  5. Add the butter and stir it in. Simmer for 15 minutes.
  6. Add the soaked gelatin sheets and stir it in. Strain this mixture in a bowl and discard the resulting pulp and seeds. Set aside.
  7. Add the egg whites to the mixer bowl and start whisking. Gradually add the sugar in the process. Whisk until firm.
  8. Gradually pour the strained raspberry mixture into the whisked egg bowl and mix using a spatula. Keep mixing until even.
  9. Add the Oreos to a blender and blend until smooth.
  10. Serve the mousse in glasses, topped with blended Oreos. Optionally garnish with more raspberries and one or two Oreo cookies.

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