Melon Mousse

  • Combine 1 cup melon purée with 1 tbsp honey, 2 tsp finely chopped, fresh mint and a pinch of fine sea salt in a medium saucepan.
  • Sprinkle 1/2 tsp powdered gelatin on top.
  • Let stand until the gelatin softens.
  • Cook over medium-low heat, stirring constantly, until the gelatin dissolves.
  • Do not let the purée come to a simmer.
  • Transfer to a bowl.
  • Refrigerate, stirring often, until the purée is cool but not set.
  • Whip 3/4 cup heavy cream in a chilled bowl with an electric mixer.
  • Fold the cream into the purée.
  • Chill for at least 2 hours before serving.

-Ellen Ecker Ogden, author of From the Cook's Garden cookbook