Cantaloupe Sea Salt Cream (Printable)

Smooth cantaloupe purée meets rich cream and sea salt in this refreshing chilled dessert.

# What You’ll 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 tablespoons granulated sugar
05 - 1/2 teaspoon pure vanilla extract

→ Flavor Enhancers

06 - 1/2 teaspoon flaky sea salt, plus extra for finishing

→ Garnish (optional)

07 - Fresh mint leaves
08 - Additional cantaloupe balls or cubes

# How To Make It:

01 - Place the cubed cantaloupe in a blender and process until completely smooth, about 30-45 seconds. Set aside.
02 - In a large mixing bowl, whisk together the heavy cream, sweetened condensed milk, granulated sugar, vanilla extract, and sea salt until the sugar dissolves and the mixture is well combined.
03 - Gently fold the cantaloupe purée into the cream mixture using a rubber spatula until fully incorporated and no streaks remain.
04 - Pour the mixture into individual serving glasses or bowls. Cover tightly with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld and the cream to set properly.
05 - Remove from refrigerator and garnish each portion with a sprinkle of flaky sea salt, fresh mint leaves, and additional cantaloupe cubes or balls if desired. Serve immediately while chilled.

# Expert Tips:

01 -
  • The sea salt makes the cantaloupe taste more like itself somehow, turning a simple fruit into something sophisticated and unexpected
  • It comes together in minutes but tastes like you've been working on it all afternoon
02 -
  • The chilling time is essential, as it allows the sea salt to properly marry with the cantaloupe's sweetness
  • Over blending the final mixture will make it too dense, so fold gently and stop as soon as combined
03 -
  • Taste your cantaloupe before you start blending, adjusting the sugar up or down based on natural sweetness
  • If you're making this for a crowd, set up a garnish station and let people add their own mint and salt

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