Watermelon Mousse

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      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.

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