Melon Mousse and Fresh Strawberry Parfaits

Ingredients

• 1/2 small ripe cantaloupe
• 1 Tbsp Mint Infused Honey
• 2 tsp fresh mint, finely chopped
• Pinch of fine sea salt
• 1/2 tsp powdered gelatin
• 3/4 cup heavy cream
• 1 pint fresh strawberries, stemmed and sliced
• 4 whole berries for garnish

Instructions

1. Scoop flesh from melon rind, discarding the seeds, and purée in food processor or blender. You should have 1 cup purée.
2. Combine melon purée, honey, mint and salt in a medium saucepan. Sprinkle gelatin on top of mixture. Let stand until gelatin softens, about 5 minutes.
3. Cook over medium-low heat, stirring constantly for 3 minutes. Keep purée mixture below a simmer. Transfer to a medium bowl and refrigerate, stirring often, until cool but not set (about 1 hour).
4. Whip the cream in a chilled medium bowl with an electric mixer on high until it forms stiff peaks. Fold cream into purée. Spoon mixture into 4 wine glasses, alternating with layers of the sliced strawberries. Cover each glass with plastic wrap and chill until set, at least 2 hours. Top each parfait with a strawberry when ready to serve.

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