Frozen Watermelon Mousse
2 1/2 cups watermelon -- seeded and diced
1 envelope unflavored gelatin
1 cup sugar
1 tablespoon lemon juice
1 cup whipping cream -- whipped
Place watermelon in container of electric blender, and process until smooth.
Reserve 2 1/4 cups puree, discarding any remaining puree.
Combine gelatin and 1/4 cup watermelon puree. Bring remaining watermelon puree
to a boil in a small saucepan. Remove from heat; add gelatin mixture, and stir
until gelatin dissolves. Stir in sugar and lemon juice, and chill mixture until
consistency of unbeaten egg white.
Fold whipped cream into chilled watermelon mixture. Spoon into a lightly oiled
6-cup mold. Cover and freeze 8 hours or until firm; unmold onto serving plate.
Yield: 10 servings.