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.