Frozen Watermelon Mousse Recipe

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Frozen watermelon gets a creamy twist in this refreshing dessert. With just five ingredients, you can conjure ten servings of this recipe. Therefore, take a spoonful and believe in the flavors of this watermelon mousse recipe.

How To Make Frozen Watermelon Mousse

This creamy jelly mousse dessert is flavored with freshly diced watermelons.

  • 2 ½ cups watermelon (diced , seeded )
  • 1 envelope unflavored gelatin
  • 1 cup sugar
  • 1 tbsp. lemon juice
  • 1 cup whipping cream (whipped)
  1. Place watermelon in container of an electric blender, and process until smooth.
  2. Reserve 2 ¼ cups puree, discarding any remaining puree.

  3. Combine gelatin and ¼ cup watermelon puree.

  4. Bring remaining 2 cups puree to a boil in a small saucepan.

  5. Remove from heat; add gelatin mixture, and stir until gelatin dissolves.
  6. Stir in sugar and lemon juice, and chill mixture until consistency of unbeaten egg white.
  7. Fold whipped cream into chilled watermelon mixture.
  8. Spoon into a lightly oiled 6 cups mold.

  9. Cover and freeze 8 hours or until firm; unmold onto serving plate.

How To Make Frozen Watermelon Mousse

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This creamy jelly mousse dessert is flavored with freshly diced watermelons.

Preparation: 20 mins
Cover and freeze 8 hrs
Total: 8 hrs 20 mins
Serves:

Ingredients

  • 2 ½ cups watermelon diced , seeded
  • 1 envelope unflavored gelatin
  • 1 cup sugar
  • 1 tbsp. lemon juice
  • 1 cup whipping cream whipped

Instructions

  1. Place watermelon in container of an electric blender, and process until smooth.
  2. Reserve 2 ¼ cups puree, discarding any remaining puree.

  3. Combine gelatin and ¼ cup watermelon puree.

  4. Bring remaining 2 cups puree to a boil in a small saucepan.

  5. Remove from heat; add gelatin mixture, and stir until gelatin dissolves.
  6. Stir in sugar and lemon juice, and chill mixture until consistency of unbeaten egg white.
  7. Fold whipped cream into chilled watermelon mixture.
  8. Spoon into a lightly oiled 6 cups mold.

  9. Cover and freeze 8 hours or until firm; unmold onto serving plate.

Nutrition

  • Calcium: 18mg
  • Calories: 174kcal
  • Carbohydrates: 24g
  • Cholesterol: 33mg
  • Fat: 9g
  • Fiber: 1g
  • Iron: 1mg
  • Potassium: 60mg
  • Protein: 1g
  • Saturated Fat: 5g
  • Sodium: 11mg
  • Sugar: 22g
  • Vitamin A: 566IU
  • Vitamin C: 4mg
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