- 2 cups Sundia Honeydew melon, coarsely chopped
- 2 cups Sundia Cantaloupe melon, coarsely chopped
- 1 cup sugar
- 2 Tbsp. Midori melon liqueur
- 6 Tbsp. cold water
- 2 packages unflavored gelatin
- 2 cups whipping cream
1. Puree each melon separately.
2. In two separate small saucepans, heat the melon purees with 1/2 cup sugar in each puree. Heat the melon puree and sugar together to dissolve the sugar, simmering for about 5 minutes.
3. While the melon mixture is simmering, soften one package of gelatin in 4 tbsp. water and the other package with 2 tbsp. water and 2 tbsp. Midori.
4. Remove the melon purees from fire and stir in the gelatin mixed with water only with the Sundia Cantaloupe puree, and the Midori mixture with the Sundia Honeydew puree.
5. Mix thoroughly until the gelatin is dissolved, and then place the melon purees in two bowls and cool in the refrigerator, stirring every 2 minutes, or place each bowl in an ice bath, stirring until the gelatin begins to thicken.
6. Meanwhile, whip the whipping cream until stiff peaks form, and gently fold half of the cream into the cantaloupe mixture and half into the Honeydew mixture.
7. In individual dessert cups or custard cups pour the Cantaloupe mixture to fill each dish half way, and top each with the Honeydew mixture.
8. Place the dessert cups in the refrigerator and chill until the dessert is set, about 2 hours. Then cover with plastic wrap until ready to serve.
9. To unmold the dessert, run a knife around the edge of the dish, and invert over individual serving plates, which have been drizzled with cantaloupe puree.
