With Easter a couple of weeks away, I want to have something new, fun and delicious on our dinner menu. A new appetizer, is a great place to start, don’t you think?
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 stop eating it, and since I made it a few times to get it where I wanted to taste , 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
- 10 mins prep
- 2 hrs Refrigerate
- serves 4 people
1 cantaloupe small1.00
7 ounces prosciutto7.00 ounces
4 slices of thinly sliced prosciutto4.00
2 tablespoons unsalted butter2.00 tablespoons
4 ounces cream cheese4.00 ounces
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.
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