Watermelon Mousse
2 1/4 cups pureed watermelon
1 envelope unflavored gelatin
1 cup sugar
1 tablespoon lemon juice
1 cup heavy cream
To puree watermelon, remove seeds from about 2 1/2 cups watermelon
chunks. Puree 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 in. Turn into a
4-cup mold. Freeze. Unmold and garnish with lemon slices, melon balls

and mint sprigs. Makes 6 servings.