Green Melon Mousse
|Honeydew melon||1 Medium|
|Double cream||10 Fluid Ounce (300 Milliliter)|
|Grand marnier||4 Tablespoon|
|Lemon||1 , rind grated finely|
|Ground ginger||1 Pinch|
|Eggs||4 , separated|
|Brown sugar||4 Ounce (125 Gram)|
|Gelatin||10 Ounce (25 Gram)|
|Warm water||4 Tablespoon|
Halve the melon and discard the seeds.
Scoop out the flesh and puree it in a blender or foodmill, or push it through a nylon sieve.
Stir in the cream, Grand Marnier, lemon rind and ginger.
Beat the egg yolks and brown sugar together in the top of a double saucepan or in a heatproof bowl placed over a saucepan of hot water.
Beat until the mixture is thick and pale and will make a ribbon trail on itself when the beater is lifted.
Stir the egg yolk mixture into the melon mixture.
Dissolve the gelatine in the warm water and strain into the melon mixture.
Beat the egg whites until they will hold a stiff peak.
Fold them into the melon mixture.
Spoon into a serving dish and chill for at least 3 hours or until completely set.