Horned Melon and Lime Mousse is a unique, sweet and tart mousse made with kiwano horned melons and fresh lime. Kiwano horned melons have a jelly-like pulp and a sweet-tart flavor evocative of bananas and cucumbers.
2 kiwano horned melons
3 tablespoons lime juice
Grated peel of 1 lime
2/3 cup sugar
1 envelope unflavored gelatin
1 cup whipping cream, whipped
2 egg whites, stiffly beaten
Few drops green food coloring (optional)
Lime slices, horned melon slices or fresh mint sprigs for garnish
Cut the melons into halves lengthwise. Use a grapefruit knife or small sharp knife to scoop out the pulp. Spoon the pulp into a blender or food processor container. Process until pureed. Strain out and discard the seeds and pulp, reserving the juice. Chill the shells, if desired, to use later for serving containers.
Stir together the melon juice, lime juice, lime peel, sugar and gelatin in a small saucepan. Let stand five minutes. Then heat over medium heat for about 2 minutes, stirring until the gelatin is dissolved. Remove from the heat. Chill the mixture in the refrigerator for about 30 minutes or until it is partially set; mixture will be the consistency of beaten egg whites.
Fold in the whipped cream, egg whites and food coloring. Spoon into a medium bowl. Chill, covered, for several hours or until firm.
Serve in six-footed dessert dishes or in reserved melon shells. Garnish with slices of lime and horned melon or mint sprigs.
Recipe makes 4 servings.
Kiwano Horned Melon
Kiwano Horned Melon Fruit Grown in New Zealand but originally from tropical Africa, these spiked melons with edible seeds have jelly-like pulp and a sweet-tart flavor evocative of bananas and cucumbers. Select fruit free of bruises and splits; store at room temperature up to two weeks. At peak ripeness, it turns golden orange.
Kiwano Horned Melon Uses: Slice into wedges or cut in half lengthwise and eat directly from shell with a spoon. Use shell as a serving dish for ice cream topped with the pulp or for fruit dips.
You may also enjoy...
Share This Page