 | 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 |