Watermelon Mousse
6 servings

• 2-¹ cups pureed watermelon

• 1 envelope unflavored gelatin

• 1 cup sugar

• 1 Tbsp. lemon juice

• 1 cup heavy cream

To puree watermelon, cut up 2-1/2 cups of DULCINEA™ PUREHEART™ Seedless Watermelon into chunks. Puree in electric blender or by mashing through coarse sieve. Soften gelatin in 1/4 cup cold watermelon puree. Heat 2 cups pureed watermelon in a medium saucepan over low heat until almost boiling. Add softened gelatin and stir until dissolved. Remove from heat; add sugar and lemon juice. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon. Whip cream and fold in. Turn into a 4-cup mold. Freeze. Unmold and garnish with lemon slices, melon balls and mint sprigs.