Watermelon Mousse

Ingredients:

1 1/2 cup mashed watermelon
1/2 litre sour milk
100 g sugar
4 sheets unflavored gelatin
2 egg whites
Cold water

Preparing:

Soak gelatin in cold water.

Cook sugar with a bit of watermelon purée until it forms a syrup.
Add soaked gelatin when boil.
Add the remaining watermelon purée and mix well.

Beat the egg whites until soft peaks form.
Add to the watermelon mix carefully.
Pour the mixture into cups and refrigerate for 4 hours.

Watermelon Sorbet

Ingredients:

2 cups watermelon, diced and seedless
1/2 cup sugar
1/3 cup cranberry juice
1 envelope unflavored gelatin

Preparing:

Process watermelon cubes with sugar until get an homogeneous mixture.

Soak gelatin in cranberry juice for 5 minutes.
Dissolve the mixture to low heat and add the watermelon mixture.
Pour on a pyrex, cover and freeze for 2 hours.

Break the mixture and blend in average speed until smooth.
Put back into the pyrex, cover and freeze for 6 more hours.