Cantaloupe Sea Salt Cream (Print Version)
Ripe cantaloupe meets rich cream with sea salt for a refreshing summer treat.
# What You 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
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 Tips:
01 -
- The sweet and salty combination keeps everyone guessing what makes it so special
- It comes together in fifteen minutes but tastes like something from a fancy restaurant
- No ice cream maker required yet you get that same creamy texture people crave
02 -
- Over blending the cream mixture can cause it to separate, fold gently instead
- The sea salt amount seems tiny but it's exactly what balances all that sweetness
- This actually keeps well for two days though I've never had it last that long
03 -
- Chill your mixing bowl and whisk for ten minutes before starting, the cold helps everything come together faster
- Taste your cantaloupe before blending, if it's not perfectly sweet you might need an extra tablespoon of sugar