Cantaloupe Sea Salt Cream (Printable)
Velvety cantaloupe cream balanced 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 cream and flaky salt create this incredible sophisticated flavor profile that feels restaurant fancy but takes fifteen minutes to actually make
- Its become my go to when I want to serve something impressive but refuse to spend hours in the kitchen, especially during summer when every minute outside counts
02 -
- The chilling time is not optional here because the cream needs to set up properly and the salt needs time to distribute evenly throughout
- Overblending the cream mixture can turn it grainy or even start it toward butter territory, so once it is combined stop immediately
03 -
- Taste your cantaloupe before you start blending because if it is not perfectly sweet and ripe, no amount of sugar will save this dessert
- Invest in good flaky sea salt because table salt will make it taste oddly salty rather than sophisticated and balanced