Honeydew & Watermelon Mousse

By McCarleyRHLAC

Ingredients

• For the watermelon mousse:
• 1 cup (250ml) watermelon puree (I used approx 1/8 of a watermelon, rind removed, chopped and pulsed in food processor until smooth)
• 1 1/2 tsp powdered gelatine
• 1/8 cup cold water
• 1/4 cup sugar
• 2 tsp lemon juice
• 1/4 tsp pure vanilla extract
• 1/2 cup cold pouring cream
• For the honeydew mousse:
• 1 cup (250ml) honeydew puree (I used approx 1/4 of a ripe honeydew, rind removed, chopped and pulsed in food processor until smooth)
• 1 1/2 tsp powdered gelatine
• 1/8 cup cold water
• 1/4 cup sugar
• 2 tsp lemon juice
• 1/4 tsp pure vanilla extract
• 1/2 cup cold pouring cream

Details

Servings 4
Adapted from raspberricupcakes.com

Preparation

Step 1

Prepare the watermelon mousse first; place gelatine and cold water in a small bowl to allow the gelatine to soften. Place watermelon puree in a medium saucepan with sugar and lemon juice and heat on low until the sugar dissolves completely. Add softened gelatine to the mixture, heat and stir until the gelatine dissolves completely. Remove from the heat and chill mixture in fridge until it reaches around room temperature and is starting to thicken. Whip cream in a large mixing bowl to soft peaks. Add vanilla to watermelon mixture and then fold whipped cream until all the lumps are removed. Pour into 4-6 individual serving glasses and chill in the fridge until set, at least 45 mins.

Prepare the honeydew mousse; repeat same steps for watermelon mousse but with honeydew puree. Pour over the top of set watermelon mousse and chill until set or overnight. To serve, top with fresh watermelon and honeydew pieces.