Fresh Melon With Herbed Mascarpone Sauce
|Mascarpone cheese||1⁄3 Cup (5.33 tbs) (At Room Temperature)|
|Fresh lime||1⁄4 Cup (4 tbs)|
|Fresh lemon juice||2 Tablespoon|
|Garlic clove||1⁄2 Small, juiced, finely chopped|
|Freshly ground pepper||To Taste|
|Half and half||2 Tablespoon|
|Minced herbs||2 Tablespoon (Mixed, Fresh Parsley, Basil, Mint, Rosemary, Oregano)|
|Olive oil||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Cantaloupe||1 (1 Can)|
|Limes||2 , peeled and segmented (For Garnish)|
|Fresh mint sprigs||6 (For Garnish)|
Blend mascarpone, lime and lemon juices in medium bowl.
Mash garlic to puree; add to cheese.
Add salt and pepper.
Whisk in half and half until smooth.
Blend in herbs.
Gradually whisk in oil in slow steady stream until mixture is saucelike consistency.
Taste and adjust seasoning. (Mixture may be prepared ahead to this point, covered with plastic wrap and refrigerated.
Bring mixture to room temperature and rewhisk before using.) Spoon out melon balls using different sized scoops (you should have about 6 cups).
Arrange in stemmed glasses.
Pour some of sauce over.
Garnish with lime and mint.
Pass remaining sauce separately.