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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