With Easter a few weeks away, I want something new, fun, and delicious on our dinner menu.
A new appetizer is a great place to start.
Mousse of Cantaloupe. I can hear you now,
What? Did she say mousse? If that did not stop you, reading the recipe definitely would.
So, before you go running away in the opposite direction, I am inviting your creative and adventurous side to come out and be open about this.
It all started with a recipe from an old Italian magazine and I modified it until it took a life of it’s own.
I must say, I have not stopped eating it, and since I made it a few times to get it where I wanted to taste it, I am completely in love with it and so excited to share it with the world.
One little bit of caution, it is rich, and a little bit goes a long way.
Mousse of Cantaloupe
- 1 cantaloupe, small
- 7 ounces prosciutto
- 4 prosciutto, slices of thinly sliced
- 2 tablespoons unsalted butter
- 4 ounces cream cheese
- Clean the cantaloupe by removing the outer skin and all the internal seeds. Cut into chunks.
- In a blender add the butter and the prosciutto and blend at medium speed until it all blends well, about 30 seconds.
- Add the cream cheese and blend for another 30 -40 seconds. Add the cantaloupe chunks and blend until reduced to a creamy consistency.
- Refrigerate for 3-4 hours before serving. Place in a small glass half way, add 1 slice of prosciutto to each glass.
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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