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Cold-Infused Lemongrass Cream with Lime-Macerated Cantaloupe & Salted Pepita Snap

Cold-Infused Lemongrass Cream with Lime-Macerated Cantaloupe & Salted Pepita Snap

Sweet late-summer cantaloupe sharpened with fresh lime juice, resting on a silky, cold-infused lemongrass cream. A brittle, salted pepita snap provides clean texture contrast.

Theo Glass
Theo Glass
Prep: 25 minutes
Cook: 1 hour 50 minutes
4
easy
dessert
cantaloupecold-infusionpanna cottagluten-free+1

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Timeline

2 hours 10 minutes
0m30m1h1h302h
Infuse Dairy
30m
Bake Pepita Snap
12m
Cool Pepita Snap
15m
Strain & Gel Cream
Chill & Set Cream
1h30
Macerate Cantaloupe
15m
Assemble Desserts

Ingredients

  • 300 g heavy cream (36% fat)(1 1/4 cups; do not use ultra-pasteurized if possible)
  • 35 g fresh lemongrass(approx. 2 stalks, bruised and sliced thin)
  • 2 g lime zest(finely grated from 1 lime)
  • 50 g granulated sugar(1/4 cup)
  • 3 g silver gelatin sheets(approx. 1.5 sheets; or 3g powdered gelatin bloomed in 15g cold water)
  • 60 g whole milk(1/4 cup)
  • 400 g ripe cantaloupe(cut into uniform 1.5 cm cubes)
  • 15 g fresh lime juice(1 tbsp)
  • 50 g raw pepitas(1/3 cup pumpkin seeds)
  • 20 g pure maple syrup(1 tbsp)
  • 2 g flaky sea salt(1/2 tsp, divided)
  • 2 g flaky sea salt(1g is used in step 2 and the remaining 1g in step 3, so the total amount in the ingredient list should be 2g.)

Instructions

  1. 1

    In a small saucepan, combine 300g heavy cream, 35g fresh lemongrass, and 2g lime zest. Bring just to a gentle scald over medium heat until steaming (75°C / 167°F). Remove from heat immediately, cover with a tight lid, and steep off heat for 30 minutes to extract bright, herbal aromatics without boiling the dairy.

    30 min

    Tip: Bruise the lemongrass with the back of your knife first to burst the essential oil cells.

  2. 2

    Preheat your oven to 175°C (350°F). Line a small baking sheet with parchment paper. In a bowl, toss 50g raw pepitas with 20g pure maple syrup and 1g flaky sea salt. Spread into a thin, single layer on the parchment and bake for 12 minutes until deeply amber.

    12 min

    Tip: Watch the edges closely; maple syrup transitions from caramelized to scorched quickly.

  3. 3

    Remove the pepitas from the oven and immediately sprinkle the remaining 1g flaky sea salt over the hot brittle. Let cool completely on the tray for 15 minutes. It will harden as it cools.

    15 min

    Tip: Do not stir while cooling if you want a cohesive, snap-able brittle sheet.

  4. 4

    Submerge 3g silver gelatin sheets in a bowl of ice water for 5 minutes. Pour the warm lemongrass cream through a fine-mesh strainer into a clean bowl, pressing firmly on the lemongrass solids with a spatula to extract all liquid, then discard the solids. Stir 50g granulated sugar and 60g whole milk into the warm cream. Squeeze excess water from the gelatin, add it to the warm cream, and whisk until fully dissolved.

    10 min

    Tip: If cream dropped below 50°C, warm it for 20 seconds so the gelatin dissolves fully without lumps.

  5. 5

    Divide the cream mixture evenly among 4 small chilled glasses or dessert bowls (approx. 90g per glass). Wipe any drips from the glass edges with a damp paper towel. Transfer glasses to the refrigerator and chill flat for 90 minutes until set with a subtle wobble.

    90 min

    Tip: Set a timer. Over-chilling before serving makes gelatin rubbery; serving at 8°C yields optimal texture.

  6. 6

    In a glass bowl, combine 400g ripe cantaloupe with 15g fresh lime juice. Toss gently to coat and set aside at room temperature for 15 minutes.

    15 min

    Tip: Keep the cantaloupe cut crisp and uniform. Acid softens melon over time, so dress right before serving.

  7. 7

    Spoon the lime-dressed cantaloupe over each set cream bowl. Break the cooled pepita snap into sharp, irregular shards and press a few pieces vertically into each serving. Serve immediately.

    5 min

    Tip: Contrast is key: cold cream, sharp acid melon, warm toasted seeds.

Chef's Notes

Why this works: Cantaloupe has high sugar and low natural acidity. Pairing it directly with dense cream can feel heavy. Infusing the cream with grassy lemongrass provides an earthy top note, while lime juice cuts through the melon's softness. The pepita snap isn't decorative; it delivers necessary structural crunch under the two-texture rule. Fix it fast: If your cream doesn't set completely after 90 minutes, your gelatin was likely under-bloomed or overheated. Freeze the glasses for 10 minutes for an emergency quick-set before topping with melon. Precision is freedom.

Frequently Asked Questions

How long does Cold-Infused Lemongrass Cream with Lime-Macerated Cantaloupe & Salted Pepita Snap take to make?

Cold-Infused Lemongrass Cream with Lime-Macerated Cantaloupe & Salted Pepita Snap takes about 2 hours 15 minutes total. That includes 25 minutes of prep and 1 hour 50 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Cold-Infused Lemongrass Cream with Lime-Macerated Cantaloupe & Salted Pepita Snap?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Cold-Infused Lemongrass Cream with Lime-Macerated Cantaloupe & Salted Pepita Snap?

The main ingredients are: heavy cream (36% fat), fresh lemongrass, lime zest, granulated sugar, silver gelatin sheets, whole milk, ripe cantaloupe, fresh lime juice, raw pepitas, pure maple syrup, flaky sea salt, flaky sea salt.

What type of meal is Cold-Infused Lemongrass Cream with Lime-Macerated Cantaloupe & Salted Pepita Snap?

Cold-Infused Lemongrass Cream with Lime-Macerated Cantaloupe & Salted Pepita Snap is categorized as: dessert.