Cantaloupe Sea Salt Cream (Printable Version)
Ripe cantaloupe purée swirled into sweet cream, enhanced with flaky sea salt for a refreshing summer dessert.
# What You 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 tablespoons granulated sugar
05 - 1/2 teaspoon pure vanilla extract
→ Flavor Enhancers
06 - 1/2 teaspoon flaky sea salt, plus extra for finishing
→ Garnish (optional)
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.
# Helpful Hints:
01 -
- The sea salt creates this incredible flicker of brightness that makes people pause and ask what they're tasting
- It comes together in fifteen minutes but tastes like something you debated over for days
02 -
- Over blending the cream mixture can make it grainy, so stop as soon as everything is combined
- The texture changes dramatically after that two hour chill, so don't be tempted to rush it
03 -
- Let the cantaloupe come to room temperature before blending for the smoothest results
- Taste your cream mixture before adding the fruit, you can adjust the salt at this stage