Melon Sherbet Pudding

[Melon Sherbet Pudding; mb©-05]

CARNIVAL OF THE RECIPES #60!
Hosted by: Dave, at The Glittering Eye!
~~Melon Sherbet Pudding~~~

"A delicious and colorful little touch for fall." ~M.B. (^_^)

(Serves 4)
1 (or 2) cantaloupes weighing about 2-1/2 lbs
(1.200 kg) total
juice of 1/2 lemon or 1/2 orange
7/8 cup (20 cl) muscate or other sweet, strong wine
1-1/2 cups (300 g) granulated sugar
7/8 cup (20 cl) water
sugar

To Decorate:
1 small cantaloupe, cut into melon balls
sugar, caramelized
mint leaves

How To:
Place a 2-quart metal mixing bowl (or large saucepan) in the freezer to chill.
Mix the sugar with 7/8 cup water and boil to dissolve. Once the sugar syrup has cooled, stir in the lemon or orange juice.
Peel and seed the melons. Purée the pulp in a blender and strain. Add the purée
to the sugar syrup. Pour the mixture into the chilled mixing bowl and replace in the freezer. Beat the mixture with an electric mixer once an hour for three hours.
A half-hour before serving, remove the bowl from the freezer and place in the refrigerator.
Place the 4 desert plates in the freezer to chill. Just before serving, whisk the sherbet and pour in the wine little by little. The finished sherbet should be about the consistency of whipped cream.
Spoon it into the cold plates and garnish with melon balls dipped into caramel and topped with fresh mint leaves.

Tip 1: May be served as desert, or with entrée as a small chilled individual serving (to change palette between courses.)
Tip 2: To benefit, follow all of the sherbet mixing and chilling directions.