Melon Mousse

1. 250 mL (1 cup) 35% M.F. whipping cream
2. 30 mL (2 tbsp.) icing sugar
3. 2.5 mL (½ tsp.) vanilla extract
4. 500 mL (2 cups) orange melon (Hami, Sugar Kiss, or cantaloupe), cut into cubes
5. 30 mL (2 tbsp.) sugar
6. 2 packets gelatin powder
7. 500 mL (2 cups) green melon (Lemon Drop, Canary, or honeydew), cut into cubes
8. 30 mL (2 tbsp.) sugar
9. 5 mL (1 tsp.) lime zest (about 1 lime)
10. 30 mL (2 tbsp.) lime juice (about 2 limes)

TOPPING

• ½ orange melon
• ½ green melon

DIRECTIONS

1. Using electric beaters, whip the cream with icing sugar and vanilla until stiff peaks form.
2. Purée the orange melon in a blender until smooth. Mix in sugar.
3. In a small bowl, dissolve the first packet of gelatin with 60 mL (¼ cup) cold water. Add 60 mL (¼ cup) boiling water and mix until completely dissolved.
4. Add gelatin to melon purée and mix well.
5. Add half the whipped cream to melon purée and mix gently, making figure-8s with the spoon, until colour is even.
6. Divide mousse into 6 ramekins or martini glasses. Refrigerate at least one hour until the mousse is set.
7. Purée the green melon in a blender until smooth. Add the sugar and half the lime zest and mix well.
8. In a small bowl, dissolve the second packet of gelatin with the lime juice and 30 mL (2 tbsp.) cold water. Add 60 mL (¼ cup) boiling water and mix until completely dissolved.
9. Add gelatin to melon purée and mix well.
10. Add remaining whipped cream to melon purée and mix gently, making figure-8s with the spoon, until colour is even.
11. Divide the mousse into the 6 ramekins or martini glasses. Refrigerate at least two hours until the mousse is set.

TOPPING 12. Using a melon baller, scoop out melon balls from the two melons. 13. Mix melon balls with remaining lime zest. When it's time to serve, use them to top each ramekin or martini glass of mousse.

CHEF'S SECRET: If using Lemon Drop melon, use lemon zest and juice instead of lime; this melon's lemony taste pairs better with lemon.