Honey & Jam Cookbook Giveaway

Cantaloupe Mousse Cake
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For the crust
  1. 1 1⁄2 cups (130 g) graham cracker crumbs (from about 12 whole crackers)
  2. 2 tablespoons granulated sugar
  3. Zest of 2 limes
  4. Pinch of salt
  5. 4 tablespoons (55 g) unsalted butter, melted
For the filling
  1. 1⁄4 cup (28 g) unflavored gelatin
  2. 1⁄3 cup (75 ml) cold water
  3. 1 large cantaloupe, seeded and cut into 1⁄2-inch (12-mm) chunks
  4. 5 large eggs, separated
  5. 1 1⁄2 cups (300 g) granulated sugar, divided
  6. Fresh mint leaves, for garnishing
To make the crust
  1. Preheat the oven to 350°F (175°C). Butter a 9-inch (23-cm) springform pan.
  2. In a large bowl, combine the graham cracker crumbs, sugar, lime zest, salt, and butter. Press the mixture evenly into the bottom of the prepared pan and bake until crisp, 10 to 12 minutes.
To make the filling
  1. In a cup, sprinkle the gelatin over the cold water and let stand until softened, about 5 minutes.
  2. Place the cantaloupe in a blender and process until smooth. You should have about 2 1⁄2 cups (600 ml) of puree. Pour into a medium saucepan, add the gelatin, and heat over medium, stirring, until the gelatin is dissolved. Remove from the heat.
  3. Fill a large bowl with ice and place a smaller bowl inside it. In a medium bowl, whisk together the egg yolks and 1 cup (200 g) of the sugar. Pour in a third of the hot cantaloupe mixture, whisking constantly, then pour the egg yolk mixture back into the pan with the hot cantaloupe. Cook over medium heat, stirring constantly, until the mixture has thickened, 3 to 4 minutes. Pour it through a fine-mesh sieve into the bowl set in the ice and whisk until the mixture starts to set, 3 to 5 minutes.
  4. In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites until soft peaks form. Add the remaining 1⁄2 cup (100 g) sugar and whisk until stiff peaks form, about 3 minutes. Fold the egg whites into the melon mixture, making sure they are fully incorporated.
  5. Mound the filling into the prepared crust and refrigerate for at least 2 hours. Garnish with the mint.
  1. "This cake is light, airy, and the very definition of refreshing. You could easily swap out the cantaloupe for honeydew or watermelon."
  2. —Hannah Queen
Southern Lady Magazine https://www.southernladymagazine.com/