A beautiful cool dessert to finish a summer dinner party, Honeydew Melon with Blackcurrant Iced Mousse is a superb contrast of colour and flavour.
10 fl. oz. blackcurrant juice
5 fl. oz. water
2 oz. sugar grated rind and juice of 1 large lemon J oz. gelatine, dissolved in 1 tablespoons hot water 1 egg white 1 large honeydew melon
Set the refrigerator to its coldest setting.
In a medium-sized saucepan, combine the blackcurrant juice, water, sugar and lemon rind. Bring the mixture to the boil over moderately high heat and boil for 4 minutes. Remove the pan from the heat and stir in the lemon juice and dissolved gelatine. Pour the mixture through a fine strainer into a freezer tray. Place the freezer tray in the frozen food storage compartment of the refrigerator and chill the mixture for 30 minutes.
In a small mixing bowl, beat the egg white with a wire whisk or rotary beater until it forms stiff peaks. Whisk the chilled blackcurrant mixture into the egg white. Spoon the mixture back into the freezer tray and return the tray to the storage compartment. Freeze the mixture for a further 60 minutes.
Remove the freezer tray from the refrigerator and turn the blackcurrant mixture into the mixing bowl. Whisk for 1 minute.
Return the mixture to the freezer tray and replace it in the storage compartment. Continue whisking every hour for 4 hours, then leave the iced mousse to freeze overnight.
With a sharp knife, slice the melon cross ways into six slices. With a spoon, scoop out the seeds and place the slices on individual plates. Spoon the black- currant iced mousse into the centre of each piece. Serve at once.