Watermelon Mousse for 6 Servings

Instructions:

1. Place the watermelon cubes in a blender and pulse until completely smooth.
2. Pour the puree through a fine-mesh strainer into a saucepan to remove any remaining pulp or seeds.
3. Stir in the honey and lemon juice. Simmer over medium heat for 10–15 minutes until the liquid has reduced by about a third and looks slightly syrupy.
4. Remove the reduction from heat and let it cool completely in the fridge.
5. Place a mixing bowl in the freezer for 5 minutes. Pour in the chilled heavy cream and beat on medium-high speed until stiff peaks form.
6. In a separate small bowl, whisk the Greek yogurt and vanilla extract until smooth.
7. Gently stir the cooled watermelon reduction into the Greek yogurt until a uniform pink color is achieved.
8. Add a large dollop of whipped cream to the watermelon mixture and stir to loosen the base.
9. Carefully fold in the remaining whipped cream using a spatula with a cut and fold motion to maintain airiness.
10. Spoon the mousse into 6 individual serving glasses and garnish with mint leaves and watermelon spheres.