Lemon and melon mousse recipe

  • Serves 4
  • 10mins to prepare
  • 184 calories / serving
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In a small saucepan, sprinkle the gelatine over the lemon juice; let stand for 1 minute. Add the honey and heat over low heat, stirring until everything is completely dissolved. Allow to cool.

Place the melon pieces (reserving some for the garnish) into a food processor and blend together to form a purée. Add the gelatine mixture and process again till smooth.

Transfer to a large jug, stir in the cream and pour into tall serving glasses or bowls. Arrange the melon slices, lemon and mint on top to garnish.

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  • Ingredients

  • 15g (½oz) powdered gelatine
  • 1tbsp lemon Juice
  • 2tsp honey
  • 1 Galia melon, peeled, de-seeded and diced
  • 300ml (10fl oz/½ pint) single cream
  • To garnish

  • sprig of fresh mint
  • lemon
  • Energy 765kj 184kcal 9%
  • Fat 14g 21%
  • Saturates 9g 46%
  • Sugars 8g 9%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 7.9g Protein 6.1g Fibre 0.8g

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