|1 1/4||c||Heavy cream|
|1 1/4||c||Creme frache|
|1||Envelope powdered gelatin|
|1||Charentais melon, seeded, peeled and chopped|
|2||tb||Sifted confectioners' sugar|
|Fresh mint sprigs, to garnish|
Whip the cream until peaking, then add the creme fraiche and egg yolks. Dissolve the gelatin in hot water, and let cool slightly. Put the chopped melon flesh into a food processor, and puree for 30 seconds. Stir into teh cream with the sugar and ginger. Stir in the gelatin.
Beat the egg whites until peaking, then fold into the mixture. Spoon into a 4-pint jelly or mousse mold and chill for 3 hours, or until set.
Dip the mold into hot water, then invert onto a serving plate. Remove the mold, and decorate the mousse with mint. Serve immediately.