Cantaloupe Sea Salt Cream (Printable)
Ripe cantaloupe purée folded into sweetened cream with a touch of 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 (optional)
07 - Fresh mint leaves
08 - Additional cantaloupe balls or cubes
# How-to Steps:
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 Pointers:
01 -
- The salty sweet hit feels sophisticated but comes together in minutes
- No ice cream maker required for something that tastes like a restaurant dessert
02 -
- The chilling time is not optional, this really does need those full two hours to transform from sweet soup to proper dessert
- Overwhipping the cream will make the final texture grainy instead of silky smooth
03 -
- Make this the morning before serving to let flavors really develop
- Use a rubber spatula to fold rather than a whisk which can over aerate