Chef Ena: Creamy Cantaloupe Dessert Recipe
Dive into a refreshing bowl of creamy cantaloupe delight, perfect for hot summer days. This simple, yet sophisticated dessert, blends the natural sweetness of cantaloupe with the velvety richness of condensed milk and a hint of vanilla. The sprinkle of salt heightens the flavors, creating a dessert that's both luscious and refreshing.
Ingredients
- 1 large Very Ripe Fresh Cantaloupe
- 1 can 14oz Sweet Condensed Milk
- 1/4 teaspoon Salt (or Pink Salt)
- Ice
Equipment
- Cutting Board
- Large Bowl
- Knife
- Large Stirring Spoon
- Filipino Melon String Maker or Box Grater
Preparation Instructions
- Preparation: Begin by thoroughly washing the cantaloupe under cool running water. Gently pat it dry with a clean towel to remove any excess moisture.
- Cutting: Place the cantaloupe on a sturdy cutting board and slice it in half to reveal its sunlit orange interior.
- Seeding: Referring to the seed-filled center as the "brain", scoop out and discard these seeds using a spoon, ensuring the cavity is clean.
- Scraping: With a melon baller or the coarse side of a box grater, gently scrape the succulent flesh of the cantaloupe into a large mixing bowl. Be cautious to avoid scraping too close to the rind – the innermost layer of the cantaloupe can lend a bitter taste if included.
- Mixing: To the bowl of fresh cantaloupe pulp, pour in the condensed milk, adding a dash of vanilla extract for depth of flavor. Sprinkle a pinch of salt to enhance the melon's natural sweetness and stir until the ingredients are harmoniously combined.
- Serving: Dish out your creamy cantaloupe mixture into individual serving bowls. For an extra touch of chill, serve it over crushed ice, making it the ultimate cool-down treat.