Cantaloupe Sea Salt Cream (Printable)
A creamy blend of ripe cantaloupe and cream finished with sea salt for a refreshing summer treat.
# 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
# Directions:
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 Advice:
01 -
- The way sea salt makes cantaloupes natural sweetness sing is something you have to taste to believe
- It comes together in fifteen minutes but tastes like something from a fancy restaurant
- That creamy texture against cold cantaloupe is the kind of simple pleasure that makes summer evenings feel special
02 -
- The chilling time is not optional, it lets the flavors meld and the texture transforms completely
- Your cantaloupes ripeness matters more than anything else, underripe meltope will taste flat
- Serve this very cold, it loses something as it warms up
03 -
- Taste your cantaloupe puree before you add it to the cream, if it's not sweet enough, blend in a little honey
- The flaky sea salt on top is not garnish, it's essential to the whole experience