We can't stop staring at this gorgeous cantaloupe recipe.
200 milliliters whipped cream
1 tablespoon lemon juice
15 grams powdered gelatin (sprinkle over 60 milliliters water and set aside)
40 grams sugar
Let's get Cooking...
Cut off the top of the melon and scoop out the seeds and juice. Strain through a mesh strainer and set aside.
Using a melon baller, scoop out 10-12 balls and reserve for later. Scoop out as much fruit out of the melon and add to the strained melon juice. The fruit and juice should total 300 g. Microwave the cantaloupe bowl for 3 minutes at 600 watts.
Combine 300 grams of the melon fruit and juice, lemon juice and 40 grams sugar in a saucepan, breaking up the fruit with a fork. Once mixture comes to a simmer, turn off the heat and add the gelatin. Mix well and set aside.
Cool the melon juice over a bowl of ice water until cold. Once mixture thickens, combine 80 grams of the melon juice and whipped cream together. Gently fold together and pour mixture into the cantaloupe bowl. Refrigerate until mousse is set.
Pour in the remaining 80 grams of melon juice on top of the mousse and refrigerate once again until set.
Top with melon balls, whipped cream and confectioners's sugar.