Illustration by Fortuna Todisco for Essen A Taste ©
400 g diced cantaloupe
2 sheets of gelatin
70 gr. (¼ cup) sugar
50 grams (¼ cup) cream or mascarpone
½ teaspoon vanilla extract
the rest of the melon
2 tablespoons sugar
3 tablespoons lemon or sweet wine
Soften gelatin in cold water for at least 15 min. Meanwhile, blend the melon and sugar with a mixer, transfer to a saucepan and bring to a boil over, then remove from heat. Take the gelatine from the water and squeeze it. Add the jelly melon, stir well, add vanilla and let cool.
Add the cream or the mascarpone, pour the mixture into 4 cups or molds and refrigerate for at least 3 hours.Collect the rest of the melon and marinate in a mixture of lemon juice, sugar and liquor or wine for at least 3 hours.Serve the mousse decorated nicely with melon melon balls marinated.