|Seeded cantaloupe/Other ripe sweet melon||8 Ounce, peeled|
|Lemon||1⁄2 , juiced|
|Chopped fresh mint||2 Teaspoon|
|Unflavored gelatin||1⁄4 Teaspoon|
|Whipping cream||3⁄4 Cup (12 tbs)|
|Cantaloupe/Other ripe sweet melons||2 , halved|
|Fresh mint sprigs||1 (For Garnish)|
Puree melon in processor or blender until smooth, stopping to scrape down sides of container (You should have 1 cup of puree.)
Transfer to small bowl and add lemon juice, mint and salt.
Let stand at room temperature several hours or overnight.
Press through fine sieve.
Transfer puree to small saucepan.
Sprinkle with gelatin and let stand several minutes to soften.
Stir over low heat until gelatin is dissolved.
Refrigerate until cooled and just slightly thickened, about 15 minutes.
Beat cream in chilled bowl until stiff.
Stir 1/4 into melon puree to loosen.
Gently fold in remainder.
Cover mousse and refrigerate overnight, folding occasionally.