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Watermelon Mousse
Serves 8-10

3 c. watermelon puree, from a 1" thick slice of medium melon
1/2 c. sugar
1/2 c. cold water
2 1/4-oz. envelopes unflavored gelatin
2 c. heavy cream, whipped, or 1 8-oz. tub Cool Whip or Cool Whip Lite, thawed

Remove the skin and white rind from the melon slice. Over a bowl,
to catch the juice, remove the seeds, particularly the dark ones,
but as many white ones as possible, too. Puree the melon and juice
in two batches, preferably in a blender (a food processor leaves
a pulpier mixture). Measure 3 cups of puree; discard any excess or
use elsewhere.

In a large bowl, combine the 3 cups of puree and the sugar.

Put the 1/2 cup of cold water in a small saucepan, sprinkle the
two envelopes of gelatin over it, stir, and let stand for one minute
to soften the gelatin. Cook over low heat, stirring occasionally,
until all the grains of gelatin are dissolved (and cannot be seen
on a shiny spoon). Add the gelatin to the sweetened puree and beat
lightly to disperse the gelatin. Set the mixture in the refrigerator
for about an hour until it begins to gel.

Whip the cream until it is stiff (or break out the thawed Cool
Whip). Fold into the gelatin mixture and pour into serving dishes
(try wine glasses) and chill at least two hours more.

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