INGREDIENTS

INSTRUCTIONS

In a blender, process the melon flesh to a smooth puree.  Put the
gelatine and 1/2 cup Muskat wine in a small pan, and bring to  a boil,
mixing well to ensure that the gelatine is completely  dissolved. Add
the gelatine mixture to the pureed melon, and mix  well. Put over a
bowl full of ice cubes and cool, mixing  occasionally, until the
mixture starts to thicken.  Meanwhile, whip the egg whites, adding the
sugar gradually, until  thick and shiny peaks form. Add about one third
of it to the melon  mixture, and mix well. Add the rest of it, but this
time fold it  carefully to blend.  Whip the heavy cream until thick,
and gently fold it into the mixture  too. Transfer the mousse to a
bowl, flatten with a spatula, and  refrigerate several hours, or
overnight.  To make the sauce, put the sugar and water in a medium pan,
bring to  a boil and cook on low heat until it thickens and turns
golden brown.  Add 2 cups Muskat wine, cinnamon stick, vanilla pod, and
a strip of  orange peel. Bring to a boil, remove from the heat and cool
to room  temperature. Drain, and refrigerate several hours or
overnight.  To serve, form small balls of mousse using two wet cups,
and pour some  sauce over it. Garnish with fresh fruit slices.  Origin:
Frederic Fournier, head chef of the Le Castellas hotel in  France.
Recipe brought to Israeli audience by Hadi Sharon, "Yediot  Aharonot"
newspaper, Food section, June 1994.  Translated by Gabi Shahar, June
1994. Posted to MC-Recipe Digest by  "M. Hicks"
<nitro_ii@email.msn.com> on Feb 6, 1998

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