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Markets in Provence are filled with the freshest fruit imaginable. At the market in Nice, the vendeuse told us her melons were from Cavaillon, THE place for melons. She asked us, “Do you want your melon for today or tomorrow?” We chose two, one for “today,” which we ate for dessert with a glass of Beaumes de Venise. The second one became …
Mousse au melon, coulis de fraises
Pronounced: moos / oh / muh lohn / coo lee / duh / frehz
(Melon Mousse with Strawberry/Lime Sauce)
- 1 envelope unflavored gelatin
- 1/4 cup water
- 7 Tablespoons sugar
- 1/2 cup whole milk
- 1 small melon (about 1-1/2 lbs.), seeds & rind removed with flesh cut into chunks
- 1 cup whipping cream, chilled
For the strawberry sauce
- 3 cups fresh strawberries, cleaned & hulled (or 12-oz frozen, unsweetened strawberries)
- 9 Tablespoons powdered sugar
- 1 teaspoons kirsch
- 2 teaspoons lime juice
For the mousse:
1. Pour the 1/4 cup water into a small bowl & sprinkle the gelatin over it. Allow to soften for 5 minutes.
2. In a small saucepan, heat the sugar & milk over low heat, stirring to dissolve the sugar. Bring to a simmer.
3. Remove from heat & whisk in the gelatin until it dissolves thoroughly.
4. Purée the melon in a food processor & then mix it into the milk. The mixture may appear separated.
5. Chill, stirring occasionally, for 35 minutes.
6. In a large chilled bowl, with chilled beaters whip the cream until stiff. Fold the cream into the melon mixture. Spoon it into 6 individual small bowls and refrigerate for 1 hour. The mousse may be kept covered in the refrigerator for up to 2 days.
For the sauce:
1. Purée the berries in a food processor or blender.
2. Add the powdered sugar & purée until smooth.
3. Strain into a bowl, pressing on pulp in the strainer.
4. Whisk in the kirsch & lime juice.
Spoon some of the strawberry sauce on top of the mousse & serve cold.
Debra Fioritto contributes delicious French recipes to Wednesday issues of BonjourParis. Click on her name to read more about her Tour de Forks culinary tours or to collect the many recipes she has shared here.
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