Watermelon Mousse

  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)

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