Cantaloupe Mousse

• 1 very ripe cantaloupe, seeded, peeled, and diced
• 1/4 cup turbinado sugar
• 2 tablespoons sauternes or white grape juice
• 1 cup heavy cream
• 1/4 cup sliced blanched almonds
• Fresh mint sprigs

1. In a small saucepan set over medium heat, cook half of the cantaloupe with the sugar and wine until the melon is very soft, about 7 minutes.
2. Puree in a blender or food processor.
3. Let cool completely.
4. Whip the cream until it holds firm peaks.
5. Fold the cooled puree into the cream.
6. Spoon the mousse over the remaining diced cantaloupe.
7. Serve at once, garnished with the sliced almonds and mint.

very ripe cantaloupe, turbinado sugar, white grape juice, heavy cream, almonds, mint sprigs

Taken from www.epicurious.com/recipes/food/views/cantaloupe-mousse-378047 (may not work)