Watermelon Mousse

• 2 c. (1-inch pieces) watermelon, seeded
• 2 Tbsp. grenadine
• 1/2 tsp. grated lemon peel
• 1 envelope unflavored gelatin
• 1 egg white
• 1/8 tsp. cream of tartar
• 1/8 tsp. salt
• 1/4 c. sugar
• 1/2 c. chilled whipping cream

1. Place watermelon,
2. grenadine and lemon peel in blender. Blend on high
3. speed until smooth.
4. Pour into saucepan, sprinkle with gelatin.
5. Heat over low heat until gelatin dissolves. Refrigerate, stirring
6. occasionally,
7. until
8. mixture
9. mounds slightly when dropped
10. from
11. spoon.
12. Beat
13. egg white, cream of tartar and salt in
14. 1
15. 1/2
16. quart
17. bowl
18. until foamy.
19. Beat in sugar, 1 tablespoon at
20. a time, until stiff and glossy.
21. Fold in watermelon mixture. Beat
22. whipping
23. cream
24. in chilled bowl until stiff.
25. Fold
26. whipped cream
27. into
28. meringue mixture and spoon into dessert dishes. Refrigerate for 2 hours.

watermelon, grenadine, unflavored gelatin, egg, cream of tartar, salt, sugar, chilled whipping cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=236505 (may not work)