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
- Place watermelon,
- grenadine and lemon peel in blender. Blend on high
- speed until smooth.
- Pour into saucepan, sprinkle with gelatin.
- Heat over low heat until gelatin dissolves. Refrigerate, stirring
- occasionally,
- until
- mixture
- mounds slightly when dropped
- from
- spoon.
- Beat
- egg white, cream of tartar and salt in
- 1
- 1/2
- quart
- bowl
- until foamy.
- Beat in sugar, 1 tablespoon at
- a time, until stiff and glossy.
- Fold in watermelon mixture. Beat
- whipping
- cream
- in chilled bowl until stiff.
- Fold
- whipped cream
- into
- 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)