Watermelon Mousse

Louisiana Watermelon Festival Recipe

  • 2 1/2 cups cubed and seeded watermelon
  • 1 envelope unflavored gelatin
  • 1 cup sugar
  • 1 tbsp lemon or lime juice
  • 1 cup heavy cream
  • Lemon or lime slices and melon balls for garnish

Puree watermelon in food processor or electric blender or by mashing through a course sieve. Measure 2 1/4 cups puree.

Soften gelatin in 1/4 cup of watermelon puree. Heat remaining 2 cups pureed watermelon in a medium sauce pan over low heat until almost boiling. Add softened gelatin and stir until dissolved. Remove from heat; add the sugar and lemon or lime juice. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon.

In a separate bowl, whip the cream and fold it into the watermelon mixture. Turn the mixture into a 1 quart mold. Freeze. Unmold and garnish with lemon or lime slices and melon balls.

Makes six servings.

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