CANTALOUPE MOUSSE

1/2 large or 1 small ripe cantaloupe, seeded and rind removed
Juice of 1/2 lemon
2 teaspoons chopped fresh mint
Pinch of salt
1/2 teaspoon unflavored gelatin
3/4 cup heavy cream
2 small cantaloupes, halved, seeded and chilled (optional)
Fresh mint sprigs (optional)

In food processor or blender, puree peeled and seeded cantaloupe until smooth.

Measure 1 cup puree into small bowl, add lemon juice, chopped mint and salt and mix well. Allow to stand at room temperature for 1 to 3 hours, then press through fine sieve using back of wooden spoon.

Transfer strained puree to small saucepan. Sprinkle with gelatin and allow to stand 2 to 3 minutes.

Place saucepan over low heat and stir until gelatin is fully dissolved. Pour into medium bowl and refrigerate until cooled and just slightly thickened, about 12 to 15 minutes.

In small, chilled bowl, beat cream until stiff peaks form. Fold a fourth of whipped cream into melon puree. Gently fold in remaining whipped cream. Cover and refrigerate at least 2 hours, gently folding once or twice during this time.

TO SERVE:
Mound mousse in chilled melon halves, or in dessert glasses. Garnish with mint sprigs and serve.

Servings: 4
Source: Dori Sanders' Country Cooking by Dori Sanders