Creamy Cantaloupe Custards With Mixed Berries Food

CREAMY CANTALOUPE CUSTARDS WITH MIXED BERRIES

Steps:

• 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.
• 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.

BERRIES WITH ITALIAN CUSTARD

Steps:

• Cook's Note: For a nonalcoholic version, substitute the port with 1/4 cup white grape juice mixed with 1/2 teaspoon vanilla extract.
• In a medium bowl, combine the berries with 1 tablespoon port and 1 tablespoon sugar. Allow to sit and macerate while you prepare the zabaione.
• Bring a small pot of water to a boil over medium heat. In a bowl that will fit over the top of the pot, beat the egg yolks with the remaining 1/4 cup sugar with an electric hand mixer until pale. Place the bowl over simmering water and, with the beater running slowly, drizzle in the remaining 3 tablespoons port. Continue to beat until the mixture becomes very thick and has doubled in volume, 5 to 10 minutes. Remove from the heat.
• Divide half the berries among 4 serving glasses. Top each with a generous dollop of zabaione, garnish with the remaining berries and serve immediately.

BERRIES WITH SWEET TEQUILA CREAM

Steps:

• Combine the cream with 1/2 cup of the sugar in a medium saucepan over medium heat. Bring to a strong simmer just so tiny bubbles start to appear around the edges of the pan; don't let it boil.
• Meanwhile, in the bowl of a stand mixer using the whisk attachment, whisk together the egg yolks and remaining 1/2 cup sugar for about 1 minute. Whisk in the tequila.
• Now, with the mixer on medium low, very slowly drizzle in the warm cream using a metal measuring cup to scoop out small portions at a time. Drizzle it in so that the cream runs down the side of the bowl, reducing the impact of the hot cream hitting the eggs. Keep whisking!
• After all of the cream is added, turn off the mixer. Pour the mixture into the top of a double boiler (or a glass bowl fitted over a saucepan of simmering water). Cook in the double boiler over medium heat, stirring gently but constantly as the egg/cream mixture slowly thickens, from 8 to 15 minutes. Watch the mixture: if it starts to really thicken up, remove it immediately from the heat. You want this to be a thick, pourable cream rather than a thick, heavy pudding.
• Prepare a large bowl with ice. As soon as you remove the double boiler or glass bowl from the heat, set the bottom of it in the bowl of ice to stop the cooking process. Be careful not to let ice or water drip into the cream mixture. Stir in the lime zest and continue stirring to cool. If you need to use the cream right away, keep it in the ice bath. Or transfer it to a container, cover and refrigerate for several hours.
• When ready to serve, fill bowls with the berries and spoon the cream on generously.

SIMPLE CANTALOUPE SMOOTHIE

Steps:

• Blend yogurt, orange juice, cantaloupe, and ice cubes in a blender until smooth, about 30 seconds.

CANTALOUPE CREAM PIE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place flour and powdered sugar in large bowl. Cut in margarine until mixture resembles coarse crumbs. Press dough into the bottom and up the sides of a 9 inch deep dish pie plate.
• Bake crust in the preheated oven for 20 minutes. Set aside to cool.
• Place the cantaloupe in a medium saucepan over medium heat. In a 2 or 4 cup measuring cup, whisk together sugar, flour, cornstarch, and salt, and then stir into the cantaloupe. Cook and stir until mixture comes to a low boil and begins to thicken. Beat egg yolks and water together in a small bowl. Gradually stir in small amounts of cantaloupe mixture to prevent yolks from curdling. Pour yolk mixture back into pan and continue cooking for 2 minutes more. Remove from heat and set aside to cool. Once cooled slightly, pour into pre-baked, cooled pie shell.
• In a bowl, cream together the Neufchatel cheese and sugar. Beat in milk and vanilla until smooth, then fold in thawed frozen whipped topping until well blended. Spread evenly over cantaloupe layer. Cover and refrigerate at least 2 hours before serving.