A light and creamy dessert, Griine Melone Mousse (groo-neh meh-loh-neh mooss) makes a refreshing ending to a summer lunch or dinner party.
1 medium-sized very ripe honeydew melon, halved and seeds removed
10 fl. oz. double cream
2 fl. oz. Grand Marnier finely grated rind of
½ teaspoon ground ginger
4 eggs, separated
4 oz. soft brown sugar
1 oz. gelatine, dissolved in
4 tablespoons warm water
Using a sharp-edged metal spoon, scoop out the flesh of the melon. Discard the skin. Using a wooden spoon, rub the flesh through a fine nylon strainer into a medium-sized mixing bowl. Stir in the cream, Grand Marnier, lemon rind and ginger.
In a medium-sized mixing bowl, beat the egg yolks and sugar together with a wooden spoon. Set the bowl over a saucepan of hot water over low heat. Using a wire whisk or rotary beater, whisk the egg yolk mixture until the mixture is thick and will make a ribbon trail on itself when the whisk is lifted. Remove the pan from the heat.
Stir the egg yolk and sugar mixture into the melon mixture. Stir in the gelatine and set aside.
In a medium-sized mixing bowl, whisk the egg whites with a wire whisk or rotary beater until they form stiff peaks.
With a metal spoon, carefully fold the egg whites into the melon mixture. When the mixture is thoroughly combined, spoon it into a medium-sized serving dish. Place the dish in the refrigerator and chill for at least 3 hours, or until the mousse is completely set.