Cantaloupe Parfait
Cantaloupe parfait is a refreshing and light dessert that's perfect for the summer months. The sweet and juicy flavor of cantaloupe is paired with the delicate creaminess of whipped cream, creating a truly special treat. Imagine enjoying fresh cantaloupe in the form of a silky, creamy parfait, while the texture is light and refreshing. The base of the parfait is whipped cream and egg yolks, but the cantaloupe puree makes it truly special. The fresh, natural flavor of the cantaloupe puree perfectly complements the slightly sweet creaminess of the whipped cream. You can also serve it with berries or a little fresh mint to make it even more special.
Ingredients for this recipe
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Preparation Steps
1
Peel the cantaloupe and cut it into small pieces. Set aside in a bowl.
2
In another bowl, whisk the egg yolks with the powdered sugar until you get a light and foamy cream.
3
In a small saucepan over medium heat, heat the water. When it starts to boil, add the cantaloupe and cook for 5-6 minutes, until the fruit softens and the juice thickens slightly.
4
Strain the cooked cantaloupe puree to remove any seeds, then pour the thickened juice into the egg yolk mixture, stirring constantly. Then, place the bowl back over a double boiler and stir continuously until the mixture thickens slightly.
5
In another bowl, whip the heavy cream until stiff peaks form. It's important that the cream is cold for easier whipping.
6
Slowly and gently fold the whipped cream into the egg yolk and cantaloupe mixture. Using a spatula, be careful not to deflate the cream and maintain its light texture.
7
Pour the prepared mixture into a bowl or a silicone mold and place it in the freezer. Freeze for a minimum of 4-6 hours, but the flavors will meld even better if left to rest overnight.
8
5 minutes before serving, remove the parfait from the freezer to make it easier to slice. You can easily cut the parfait with a knife dipped in warm water.
