These desserts are bursting with ripe melon flavor. You can also make them with 2 cups watermelon or honeydew puree in place of the cantaloupe puree.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender, puree cantaloupe until smooth. Pour through a fine-mesh sieve into a 4-cup glass measuring cup or heatproof bowl, pressing lightly on solids (you should have about 2 cups puree); discard solids. Pour 1/3 cup juice into a small bowl and sprinkle gelatin over the top; let sit 5 minutes. Meanwhile, whisk yogurt into remaining juice.

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  • In a small saucepan, bring cream, 2 tablespoons honey, and pinch of salt to a simmer over medium. Whisk in gelatin mixture and cook until gelatin dissolves, 1 minute. Whisk cream mixture into yogurt mixture and divide among six 6-ounce glass bowls or ramekins. Refrigerate until set, about 2 1/2 hours (or overnight). Meanwhile, in a medium bowl, combine 1 tablespoon honey, blackberries, blueberries, and orange juice. With the back of a fork, lightly mash berries to release their juices. Cover and refrigerate until needed.

  • To unmold custards, run a small knife around the outside edge of each bowl and invert onto a serving plate, gently shaking side to side to release. Serve with berries and juices.

Cook's Notes

Use the ripest berries you can find; strawberries and raspberries would also work.

Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/11/2015
This is a very delicious dessert and easy to make. Everyone I have served it to loves it! The only problem is the amount of orange juice is not listed in the ingredients. The directions say to use 1/3 cup with the cream and the remainder with the yogurt. I just added a little to the yogurt.