← All recipes

Watermelon Mousse

A home-style Watermelon Mousse made with Sugar and Cold Water. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 3
• 1/2
• 1/2

Method (preview)

1. 1

   Remove the skin and white rind from the melon slice.

2. 2

   Over a bowl, to catch the juice, remove the seeds, particularly the dark ones, but as many white ones as possible, too.

3. 3

   Measure 3 cups of puree; discard any excess or use elsewhere.

4. 4

   Put the 1/2 cup of cold water in a small saucepan, sprinkle the two envelopes of gelatin over it, stir, and let stand for one minute to soften the gelatin.

5. 5

   Cook over low heat, stirring occasionally, until all the grains of gelatin are dissolved (and cannot be seen on a shiny spoon).

6. 6

   Add the gelatin to the sweetened puree and beat lightly to disperse the gelatin.

7. 7

   Set the mixture in the refrigerator for about an hour until it begins to gel.

8. 8

   Whip the cream until it is stiff (or break out the thawed Cool

9. 9

   Whip). Fold into the gelatin mixture and pour into serving dishes (try wine glasses) and chill at least two hours more.