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