1 ripe cantaloupe
1-2 tablespoons water
2-4 tablespoons sugar, to taste
2 cups whipping cream
Chocolate-covered ice cream wafers (such as Piroulines, or Pirouettes which are also ice cream wafers, and are made by Pepperidge Farms)* see note below
1). Slice the ripe cantaloupe in half. Remove the seeds. Cut and remove the rind from the seeded cantaloupe.
2). Cut half the cantaloupe pulp into 1/2 inch cubes, and very finely dice the other half of the cantaloupe. Chill the finely diced half in the refrigerator.
3). In a saucepan on medium heat, heat the cubed cantaloupe half with 2 tablespoons of water and 2-4 tablespoons of sugar to taste (you want the mixture to be fairly sweet) for about 5 minutes, or until the cubes become soft.
4). Cool the pot (with the heated and softened cantaloupe in it) by immersing it in a large bowl of very cold ice water.
5). Pour the softend cubes of cantaloupe (and it's syrup) in an electric blender and blend until the cantaloupe cubes have become totally liquified, then chill the resulting juice for at least 1 hour in the refrigerator.
6). When the cantaloupe juice has chilled for at least 1 hour, whip the 2 cups cold whipping cream until it becomes soft and fluffy, and doubled in volume.
7). In a large bowl, combine the cooled blended cantaloupe (juice), and the finely diced cantaloupe together. Fold the whipped cream into the cantaloupe mixture (checking for sweetness), and if needed adding more sugar.
8). Spoon the mousse into a medium to large size dessert bowl, or into six to eight individual (4 - 5 oz.) dessert glasses or cups. Refrigerate mousse for at least 1 to 2 hours.
9). Serve chilled. Before serving, garnish with 1 or 2 chocolate covered ice cream wafers, if desired.
*Note: Piroulines or Pirouettes come with assorted fillings, and some are not coated with chocolate. Any type of Piroulines or Pirouettes are fine to serve with this mousse (they do not need to be chocolate-covered).
Makes six to eight (4 - 5 oz.) servings.
Photograph taken by Diana Baker Woodall© 2003
Date: June 2003