Honeydew And Cantaloupe With Cinnamon Clove Syrup Food

CANTALOUPE, HONEYDEW, AND ALMOND BOMBE

Steps:

• Make sorbets:
• Bring sugar and water to a boil in a 1-quart saucepan, stirring until sugar is dissolved. Remove from heat and cool syrup.
• Purée cantaloupe with 2 tablespoons lime juice in a blender, then transfer to a bowl and stir in 1 cup sugar syrup. Purée honeydew with remaining 2 tablespoons lime juice in cleaned blender, then transfer to another bowl and stir in remaining cup sugar syrup. Chill both mixtures, covered, until cold, about 2 hours.
• Freeze sorbets separately in ice cream maker. Transfer to airtight containers and freeze until firm but still spreadable, about 30 minutes.
• Assemble bombe:
• Lightly brush mold with vegetable oil and freeze mold 30 minutes. While mold chills, put vanilla ice cream in refrigerator 20 minutes to soften.
• Pulse almonds in a food processor until finely ground (do not grind to a paste).
• Stir together almonds, ice cream, and almond extract until blended. Spread evenly onto bottom and up sides of chilled mold. (If ice cream begins to melt, freeze 10 minutes.) Freeze ice cream until firm, about 30 minutes. Spread honeydew sorbet in an even layer over ice cream and freeze until sorbet is firm, about 20 minutes. Fill center with cantaloupe sorbet, pressing in firmly, and smooth top. Cover mold with plastic wrap and freeze until hardened, at least 8 hours.
• To serve, unwrap mold and invert bombe onto a chilled serving platter. Wet a kitchen towel with hot water, quickly wring it dry, and drape over pan 30 seconds. Lift off pan, then peel off plastic wrap and put bombe in refrigerator 10 minutes to soften.

COLD HONEYDEW AND MINT SOUP IN CANTALOUPE

Steps:

• In a blender in batches or in a food processor purée the honeydew, the mint leaves, the lime juice, the sugar to taste, and a pinch of salt until the mixture is smooth, transfer the soup to a bowl, and chill it, covered, for a least 1 hour or overnight. The soup may be made 2 days in advance and kept covered and chilled. Arrange the cantaloupe halves on 6 small plates, ladle the soup into them, and garnish each serving with a mint sprig.

HONEYDEW AND CANTALOUPE MOUSSE

Steps:

• Make the honeydew mousse:
• In a small saucepan sprinkle the gelatin over the Midori and let it soften for 1 minute. Heat the mixture over low heat, stirring, until the gelatin is dissolved completely and let it cool. In a blender purée the honeydew with the sugar and the lemon juice and with the motor running add the Midori mixture in a stream. Transfer the mixture to a metal bowl set in a larger bowl of ice and cold water and stir it until it is the consistency of raw egg white. Remove the metal bowl from the ice, stir in the yogurt, and let the honeydew mousse stand while making the cantaloupe mousse.
• Make the cantaloupe mousse:
• Make the cantaloupe mousse: In a small saucepan sprinkle the gelatin over the Port and let it soften for 1 minute. Heat the mixture over low heat, stirring, until the gelatin is dissolved completely and let it cool. In a blender purée the cantaloupe with the sugar and the lemon juice and with the motor running add the Port mixture in a stream. Transfer the mixture to a metal bowl set in a larger bowl of ice and cold water and stir it until it is the consistency of raw egg white. Remove the metal bowl from the ice and stir in the yogurt.
• In a 2-quart glass bowl or 8 dessert glasses layer the mousses, chilling them for 5 minutes between each layer, chill the mousse for at least 2 hours or overnight, and garnish it with the melon wedges.