Grape and Melon Mousse

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Preparation info

  • 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 envelopes unflavored gelatin
  • Β½ cup cold water
  • 1 cup hot water
  • ΒΌ cup sugar
  • ΒΌ cup lemon juice
  • β…› teaspoon salt
  • Β½ cup stiffly whipped cream
  • Β½ cup sour cream
  • 2 cups Thompson seedless grapes
  • 1 cup Spanish melon balls


  1. Soften the gelatin in the cold water. Stir the hot water, sugar, juice and salt into the gelatin until gelatin melts. Chill until mixture begins to thicken.

  2. Combine whipped sweet cream and sour cream and fold into the gelatin. Gently fold in fruits. Turn into an oiled one-and-one-half-quart mold. Chill until firm.

  3. Unmold the mousse onto a serving plate. Garnish with clusters of green grapes.

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