📝 About This Recipe
This elegant Italian-inspired dessert captures the fleeting essence of peak-season cantaloupe, blending its floral sweetness with silky cream. The vibrant orange hue of the melon creates a stunning visual contrast against a drizzle of wildflower honey and fresh mint. It is a refreshing, sophisticated finale to a summer meal that feels lighter than a traditional pudding while remaining decadently smooth.
🥗 Ingredients
Cantaloupe Base
- 3 cups Cantaloupe (ripe, peeled, seeded, and cubed)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 pinch Fine Sea Salt
Panna Cotta Mixture
- 1.5 cups Heavy Cream (at least 36% fat content)
- 1/2 cup Whole Milk
- 1/3 cup Granulated Sugar (adjust based on melon sweetness)
- 1 teaspoon Vanilla Bean Paste (or one whole vanilla bean, split and scraped)
- 2.25 teaspoons Powdered Gelatin (one standard 1/4 oz envelope)
- 3 tablespoons Cold Water (for blooming the gelatin)
Garnish & Toppings
- 2 tablespoons Wildflower Honey (for drizzling)
- 6-8 pieces Fresh Mint Leaves (small sprigs for color)
- 1/2 cup Cantaloupe (finely diced or scooped into small pearls)
- 1 tablespoon Toasted Sliced Almonds (optional for crunch)
👨🍳 Instructions
-
1
Place the 3 tablespoons of cold water in a small ramekin and sprinkle the gelatin evenly over the surface. Let it sit for 5-10 minutes to 'bloom' until it becomes thick and spongy.
-
2
Place the 3 cups of cubed cantaloupe into a high-speed blender. Process until completely smooth and liquefied.
-
3
Pass the cantaloupe puree through a fine-mesh sieve into a bowl to remove any fibrous pulp, ensuring a silky texture. Stir in the lemon juice and a pinch of salt.
-
4
In a medium saucepan over medium-low heat, combine the heavy cream, whole milk, and sugar.
-
5
Heat the cream mixture, stirring constantly, until the sugar is fully dissolved. Do not let the mixture come to a boil; you want it just hot enough to steam (about 175°F/80°C).
-
6
Remove the saucepan from the heat. Whisk in the vanilla bean paste and the bloomed gelatin. Stir gently for 2 minutes until the gelatin is completely dissolved with no visible streaks.
-
7
Slowly pour the strained cantaloupe puree into the warm cream mixture, whisking constantly to ensure a homogenous orange-cream blend.
-
8
Prepare an ice bath by filling a large bowl with ice and water. Place the saucepan (or transfer the liquid to a clean bowl) into the ice bath.
-
9
Stir the mixture frequently in the ice bath for about 5-8 minutes until it cools to room temperature and begins to thicken slightly. This prevents the melon and cream from separating in the fridge.
-
10
Pour the mixture into 6 individual ramekins, glasses, or dessert bowls. Cover each with plastic wrap, ensuring the wrap doesn't touch the surface.
-
11
Refrigerate for at least 4-6 hours, or ideally overnight, until the panna cotta is fully set and has a gentle 'wobble'.
-
12
Just before serving, top each panna cotta with a few pearls of fresh cantaloupe, a drizzle of honey, and a sprig of mint.
💡 Chef's Tips
Choose a cantaloupe that feels heavy for its size and has a sweet, musky aroma at the stem end for the best flavor. To unmold the panna cotta, dip the bottom of the ramekin in hot water for 5 seconds and run a thin knife around the edge. If your melon isn't very sweet, feel free to increase the sugar in the cream mixture by 1-2 tablespoons. Never boil the gelatin, as high heat can weaken its thickening power and result in a grainy texture. For a dairy-free version, substitute heavy cream with full-fat coconut milk and use agar-agar instead of gelatin.
🍽️ Serving Suggestions
Pair with a chilled glass of Moscato d'Asti or a late-harvest Riesling to complement the fruit notes. Serve alongside thin almond tuile cookies or shortbread for a delightful textural contrast. A light dusting of lime zest on top can add a bright, zesty aromatic finish. Enjoy as a refreshing afternoon treat on a hot summer patio. Arrange the panna cotta on a platter with prosciutto-wrapped melon slices for a sophisticated 'sweet and savory' dessert course.