Frozen Watermelon Mousse

2-1/2 cups seeded, diced watermelon
1 envelope unflavored gelatin
1 cup sugar
1 tablespoon lemon juice
1 cup whipping cream, whipped

Place watermelon in container of an electric blender, and process until
smooth. Reserve 2-1/4 cups puree, discarding any remaining puree.
Combine gelatin and 1/4 cup watermelon puree. Bring remaining 2 cups
puree to a boil in a small saucepan. Remove from heat; add gelatin
mixture, and stir until gelatin dissolves. Stir in sugar and lemon
juice, and chill mixture until consistency of unbeaten egg white.
Fold whipped cream into chilled watermelon mixture. Spoon into a
lightly oiled 6-cup mold. Cover and freeze 8 hours or until firm;
unmold onto serving plate. Yield: 8 to 10 servings.

Source:
http://www.ncagr.com/markets/commodi...s/wmrecipe.htm
18FEB2005


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