Midori Honeydew Mousse Recipe

How to Make Midori Honeydew Mousse

1. In a small heatproof bowl, sprinkle the gelatin over the Midori melon liqueur. Let it sit for 1 minute to bloom.
2. Place the bowl over a pan of simmering water (double boiler) or microwave in 15-second intervals, stirring constantly, until the gelatin is completely dissolved. Remove from heat and let cool to room temperature.
3. While the Midori mixture cools, puree the cubed honeydew melon in a blender or food processor until completely smooth. Strain the puree through a fine-mesh sieve for extra smoothness (optional).
4. In a large bowl, whisk together the cooled Midori mixture, pureed honeydew melon, sugar, and lemon juice until thoroughly combined.
5. In a separate chilled bowl, using chilled beaters, beat the heavy cream until stiff peaks form. Be careful not to overwhip.
6. Gently fold the whipped cream into the honeydew mixture until just combined. Be careful not to deflate the whipped cream.
7. Spoon the mousse into individual serving dishes or a larger bowl.
8. Refrigerate for at least 2 hours, or preferably overnight, to allow the mousse to set completely.
9. Before serving, garnish with sweetened whipped cream and honeydew melon balls, if desired.