Midori-Honeydew Mousse - cooking recipe

Ingredients

1/2 cup Midori melon liqueur
3 envelopes unflavored gelatin
1 large cubed honeydew melon
1/2 cup sugar
1 large lemon, juice of
1/2 cup heavy cream
additional sweetened whipped cream (optional)
melon ball (optional)

Preparation

Place the Midori in a small heavy saucepan and sprinkle the gelatin over it.
Let the gelatin sit for a minute to soften, then place the pan over low heat.
Cook, stirring constantly, until the gelatin is dissolved.
Remove the pan from the heat and cool to room temperature.
In small batches, puree the melon until smooth and add the pureed melon to a large bowl.
With a whisk, beat in the Midori mixture, sugar, and lemon juice until smooth and well mixed.
With chilled beaters in a clean bowl, whip the heavy cream until soft peaks form.
Fold the whipped cream into the honeydew mixture.
Spoon into a serving bowl or individual serving dishes.
Chill for at least 2 hours before serving with the sweetened whipped cream and melon balls if desired.