Cantaloupe Mousse

Directions

1. 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. 2
   Puree in a blender or food processor.
3. 3
   Let cool completely.
4. 4
   Whip the cream until it holds firm peaks.
5. 5
   Fold the cooled puree into the cream.
6. 6
   Spoon the mousse over the remaining diced cantaloupe.
7. 7
   Serve at once, garnished with the sliced almonds and mint.