Two-Melon Mousse

If using Lemon Drop melon, use lemon zest and juice instead of lime; this melon’s lemony taste pairs better with lemon.

INGREDIENTS

  1. 250 mL (1 cup) 35% M.F. whipping cream
  2. 30 mL (2 tbsp.) icing sugar
  3. 2.5 mL (½ tsp.) vanilla extract
  4. 500 mL (2 cups) orange melon (Hami, Sugar Kiss, or cantaloupe), cut into cubes
  5. 30 mL (2 tbsp.) sugar
  6. 2 packets gelatin powder
  7. 500 mL (2 cups) green melon (Lemon Drop, Canary, or honeydew), cut into cubes
  8. 30 mL (2 tbsp.) sugar
  9. 5 mL (1 tsp.) lime zest (about 1 lime)
  10. 30 mL (2 tbsp.) lime juice (about 2 limes)

DIRECTIONS

  1. Using electric beaters, whip the cream with icing sugar and vanilla until stiff peaks form. 
  2. Purée the orange melon in a blender until smooth. Mix in sugar. 
  3. In a small bowl, dissolve the first packet of gelatin with 60 mL (¼ cup) cold water. Add 60 mL (¼ cup) boiling water and mix until completely dissolved.
  4. Add gelatin to melon purée and mix well. 
  5. Add half the whipped cream to melon purée and mix gently, making figure-8s with the spoon, until colour is even. 
  6. Divide mousse into 6 ramekins or martini glasses. Refrigerate at least one hour until the mousse is set. 
  7. Purée the green melon in a blender until smooth. Add the sugar and half the lime zest and mix well. 
  8. In a small bowl, dissolve the second packet of gelatin with the lime juice and 30 mL (2 tbsp.) cold water. Add 60 mL (¼ cup) boiling water and mix until completely dissolved.
  9. Add gelatin to melon purée and mix well. 
  10. Add remaining whipped cream to melon purée and mix gently, making figure-8s with the spoon, until colour is even. 
  11. Divide the mousse into the 6 ramekins or martini glasses. Refrigerate at least two hours until the mousse is set. 
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