Frozen Watermelon Mousse
- 2-1/2 C. seeded, diced watermelon
- 1 envelope unflavored gelatin
- 1 C. sugar
- 1 Tbs. lemon juice
- 1 C. whipping cream, whipped
Place watermelon in container of an electric blender, and process until smooth. Reserve 2-1/4 C. puree, discarding any remaining puree. Combine gelatin and 1/4 C. watermelon puree. Bring remaining 2 C. 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-C. mold. Cover and freeze 8 hours or until firm; unmold onto serving plate.
Yield: 8 to 10 servings.