Cantaloupe Sea Salt Cream (Printer-Friendly)
Ripe cantaloupe purée folded into sweetened cream and finished with flaky sea salt for a refreshing chilled dessert.
# What You'll Need:
→ Fruit
01 - 1 medium ripe cantaloupe, peeled, seeded, and cubed (about 3 cups)
→ Cream Mixture
02 - 1 cup heavy cream
03 - 1/4 cup sweetened condensed milk
04 - 2 tbsp granulated sugar
05 - 1/2 tsp pure vanilla extract
→ Flavor Enhancers
06 - 1/2 tsp flaky sea salt, plus extra for finishing
→ Garnish
07 - Fresh mint leaves
08 - Additional cantaloupe balls or cubes
# How to Make It:
01 - Place the cubed cantaloupe in a blender and purée until completely smooth.
02 - In a large bowl, whisk together the heavy cream, sweetened condensed milk, granulated sugar, vanilla extract, and sea salt until combined.
03 - Fold the cantaloupe purée into the cream mixture until fully incorporated.
04 - Transfer the mixture into serving glasses or bowls. Cover and chill in the refrigerator for at least 2 hours to allow flavors to meld and the cream to set.
05 - Before serving, garnish with a sprinkle of flaky sea salt, fresh mint leaves, and additional cantaloupe cubes or balls if desired.
# Expert Advice:
01 -
- The salt transforms cantaloupe from ordinary fruit into something youd serve at a dinner party
- It comes together in fifteen minutes but tastes like you fussed over it
- The texture is somewhere between mousse and ice cream, which feels luxurious without any actual cooking
02 -
- The mixture firms up as it chills, so dont panic if it seems too loose going into the fridge
- Over-whipping the cream makes it grainy, stop when soft peaks barely hold their shape
- This doesnt freeze well, the texture separates after thawing
03 -
- Taste your cantaloupe before blending and adjust sugar accordingly
- The garnish salt should be the very last thing you do before bringing it to the table