Watermelon Mousse

Watermelon De-Seeded and Pureed – 2 ¼ Cups
Gelatine (Un-flavoured) – 1 envelope
Sugar – 1 Cup
Lemon Juice – 1 tbsp
Double Cream – 1 Cup

Method:
De-Seed the Watermelon, and place in Electric Blender and blend to puree. (You need approx 2 1/4 cups).
Soak & soften the Gelatine in 1/4 of a cup of cold watermelon puree.
Heat the Pureed Watermelon in a medium saucepan over low heat to boiling point. Add softened Gelatine and stir until completely dissolved.
Remove from heat; add Sugar and Lemon juice.
Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon.
Whip cream and fold in. Turn into a four-cup mould and Freeze.
Un-mould and garnish with Lemon Slices, Melon Balls and Mint Sprigs.
(Makes six servings)

Chef’s Tip: You could use Condensed Milk instead of Double cream. Be creative.