Recipes / Watermelon

Watermelon Mousse

2 1/2 cups watermelon chunks, seeded
1 envelope unflavored gelatin
1 cup sugar
1 tablespoon lemon juice
1 cup heavy cream

Puree watermelon in electric blender or by mashing through coarse sieve.
Soften gelatin in 1/4 cup cold watermelon puree. Heat 2 cups pureed watermelon in a medium saucepan over low heat until almost boiling. Add softened gelatin and stir until dissolved. Remove from heat; add sugar and lemon juice. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon. Whip cream and fold into the watermelon mixture. Turn into a 4-cup mold. Freeze. Un-mold and garnish with lemon slices, melon balls and mint sprigs.

Serves 6.

From www.ncagr.com.

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