vrijdag 22 november 2013

Minted Melon Mousse (Kopie)

•8 oz flesh of ripe cantaloupe, honeydew, or other sweet melon
•juice of ½ lemon
•2 tsp chopped fresh mint
•pinch of salt
•1/4 tsp unflavored gelatin
•3/4 cup fat-free small-curd cottage cheese

Puree melon in food processor or blender until smooth, transfer to small bowl and stir in lemon juice, mint, and salt. Press melon mixture through a fine sieve to strain. Let melon mixture stand at room temperature. Transfer puree to small saucepan. Sprinkle with gelatin powder and let stir over low heat until dissolved. Refrigerate until cooled and slightly thickened, about 15 minutes. Meanwhile, add cottage cheese to processor and pulse until smooth and stiff. Stir in 1/4 of melon puree, then fold in the remainder. Cover and refrigerate overnight. Gently fold once more prior to serving.

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