By now you have probably caught on that I love watermelon. A lot. So I have been experimenting in making watermelon delicious noms, and this was next on my list: watermelon mousse. However, naturally such recipes call for gelatine and cream. But! I managed to vegan-ize a non-vegan recipe, and it is so yummy! Definitely worth the effort and hard-to-get ingredients. I used Queen's Jel-it-in (which is vegan: I found it in my local supermarket, so it is not too difficult for Australians to get access, I hope!), but you can probably use agar agar for the same results. I also used Soya-too Whipping Cream. This is probably the most difficult ingredient to get, but for Sydney-siders, I found mine at Vegan's Choice in Newtown. I think you can also find places that stock it online, and order it that way. I am not sure what would happen if you used whipped coconut cream, but if you do, the coconut might drown out the watermelon flavour a little, which is why is used soy whip.

This recipe does have refined sugar, and typically Soyatoo whipping cream also has additional sugar, but consider this a delicious treat. You can probably even double this recipe for Christmas, serving with some mint leaves to go with the red and green theme. Or make it right now, and eat it all yourself. Cause it's that delicious, and gurl, you need to treat yo'self. Plus, it really doesn't take that long to make. The most gut-wrenching part is waiting for it to set. Self control is essential. But worth it, as it results in a delicate, smooth mousse. Heavenly.

Recipe vegan-ized and altered from The Colors of Indian Cooking

Prep: 20 minutes + 1-2 hours setting time. Serves 2-3 people.

You will need:

1 1/4 cup watermelon, blended and sieved to remove seeds
1/2 satchel Jel-it-in or 1 tsp agar agar
50 ml ice cold water
10 ml lemon juice
1/4 cup sugar
1/4 cup + 2 tbsp soy whipped cream

1. Cup up your watermelon, and combine in a blender or food processor until smooth. Using a large sieve, with fairly large holes, sieve the mix. You want some pulp, and no seeds. Measure to make sure you have 1 cup + 1/4 cup watermelon juice. Pour this mix into a saucepan and gently heat.
2. Combine your Jel-it-in or agar agar with the 50 ml ice cold water. Mix until dissolved, then add to watermelon mix. Whisk constantly. Slowly heat to boiling.
3. Once bubbles start forming, let simmer for 1 minute. Keep your eye on the clock! This is essential as it will not set unless it has been heated correctly, and if it is heated too long it will have the consistency of eating rubber.
4. Remove from heat, add lemon juice and sugar. Whisk. Let cool for 5 or so minutes.
5. Whip 1/4 cup of soy whipping cream. It should yield 1/4 cup + 2 tbsp soy cream.
6. Gently whisk in the soy cream with the watermelon mix until combined.
7. Pour into desired molds, place in the fridge and let set for 1-2 hours.
8. Serve with additional cream if desired!