Melon-and-Lime Parfait

• 1 small Cavaillon melon or cantaloupe, seeded and flesh cut into chunks
• 1/2 cup plain full-fat yogurt
• Grated zest of 1 lime
• 1/2 cup 2-percent milk
• 1/2 teaspoon Banyuls or other flavorful white-wine vinegar

1. Puree the melon in a food processor, then refrigerate for at least 1 hour.
2. Combine the yogurt and lime zest.
3. Divide the yogurt mixture among six glasses.
4. Chill.
5. Just before serving, carefully pour the melon puree atop the yogurt in each glass.
6. In a food processor, combine the milk and vinegar and pulse until solidly foamy on top.
7. Place a spoonful of the foam in each glass and serve immediately.

cantaloupe, fullfat yogurt, lime, banyuls

Taken from cooking.nytimes.com/recipes/7760 (may not work)