THIS SIMPLE DESSERT, which uses angel food cake mix a its base, has a creamy melon flavor. It's the perfect way to use cantaloupes from the backyard or a farmer's market. The dessert can be prepared up to 24 hours before serving.
9- This recipe is from Thomas J. Lipton Inc.
Angel Food Torte with Cantaloupe Mousse
1 18.25-ounce package angel food cake mix
1 envelope unflavored gelatin
1/4 cup cold water
1 teaspoon fresh lime juice
3 cups cantaloupe, about 1 medium, pureed
1/4 cup sugar
1 teaspoon fresh grated lime peel
1/2 teaspoon rum extract, optional
1 cup frozen whipped topping, thawed
Bake angel food cake mix in 10-inch tube pan according to package directions; cool on wire rack. Slice horizontally into three layers; set aside.
In small saucepan, sprinkle unflavored gelatin over cold water and lime juice; let stand one minute. Stir over low heat until gelatin is completely dissolved, about three minutes.
In large bowl, thoroughly combine pureed cantaloupe, gelatin mixture, sugar, lime peel and rum extract.
Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon, about 30 minutes. Stir in whipped topping, HTC continue chilling and stirring, about another 20 minutes.
Mixture should once again mound slightly when dropped from spoon, about 20 minutes.
BIn 10-inch tube pan, alternately layer angel food cake layers with cantaloupe mixture, ending with angel food cake layer; chill until set, at least three hours.
To serve, run wet, long metal spatula around edges of tube pan. Unmold onto serving plate and garnish if desired with fresh mint. Makes 12 servings.