I had ideas for this dessert, but the end result is nothing like them. I started out aiming for a melon mousse, but it just wasn’t happening. Then, I started drooling over a honeydew sago soup, but it was too late for me to go in that direction. So I thought this was a very tasty nod to both ideas with a sexy looking twist. So what is it? A crenshaw melon (a cousin of the cantaloupe), pureed with a bit of Port and mint, transformed into a creamy, tapioca pudding, and topped off with a Port & spice poached fig.

First off, if you’ve never tried a crenshaw melon (this was my first time trying it), you could very easily substitute a cantaloupe and probably be none the wiser. I wanted to do something light and refreshing with this velvetty melon, and while my immediate response to just about any fruit is “I’ll make it into an ice cream/sorbet!,” I

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Posted by mike on September 19th, 2008 in Asian, Dessert, Fruit, Mediterranean

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