Watermelon Mousse - cooking recipe

Ingredients

2 c. (1-inch pieces) watermelon, seeded
2 Tbsp. grenadine
1/2 tsp. grated lemon peel
1 envelope unflavored gelatin
1 egg white
1/8 tsp. cream of tartar
1/8 tsp. salt
1/4 c. sugar
1/2 c. chilled whipping cream

Preparation

Place watermelon,
grenadine and lemon peel in blender. Blend on high
speed until smooth.
Pour into saucepan, sprinkle with gelatin.
Heat over low heat until gelatin dissolves. Refrigerate, stirring
occasionally,
until
mixture
mounds slightly when dropped
from
spoon.
Beat
egg white, cream of tartar and salt in
1
1/2
quart
bowl
until foamy.
Beat in sugar, 1 tablespoon at
a time, until stiff and glossy.
Fold in watermelon mixture. Beat
whipping
cream
in chilled bowl until stiff.
Fold
whipped cream
into
meringue mixture and spoon into dessert dishes. Refrigerate for 2 hours.