Friday, August 27, 2010
1 cup powdered sugar
Whipped cream for garnish
Place the watermelon and the granulated sugar into a large bowl. Using a potato masher or immersion blender, liquefy the watermelon as best as possible. Set aside for 15 minutes. Strain the mixture in a sieve, ensuring you have 2 3/4 cup of watermelon juice. Discard the pulp and any extraneous liquid (or use the extra watermelon juice to make popsicles or cocktails).
In a large bowl, pour in 1/4 cup of watermelon juice and sprinkle the gelatin on top (do NOT stir the gelatin in). Set aside for 4 minutes, allowing the gelatin to dissolve. Meanwhile, place 1/2 cup of the watermelon juice in a sauce pan, and bring to a near boil. Whisk the hot juice into the gelatin mixture.
Pour in the remaining watermelon juice and combine with the gelatin mixture. Add the lime juice, cover and place in the refrigerator.
Meanwhile, using an electric beater, beat the egg whites in a medium sized bowl until stiff peaks form. Set aside. In a clean, dry and chilled bowl beat the heavy cream until stiff peaks form. Add the powdered sugar, and incorporate until smooth. Place in the refrigerator.
When the watermelon gelatin starts to firm (about an hour) remove and add 1/4 of the whipped cream. Beat in with an electric mixer until smooth. Gently fold in the egg whites and remaining whipped cream. You want to avoid pockets of white from either the egg whites or whipped cream. Pour into pie shell. Cover with aluminum foil and allow to chill 4 hours or overnight. Garnish with sifted powdered sugar and whipped cream if desired.