Ingredients
2/3
cup chilled heavy cream
3
(2- by 1 1/4-inch) fresh or frozen kaffir lime leaves
1
1/2 tsp finely grated fresh lime zest
3/4
tsp unflavored gelatin (from a 1/4-oz envelope)
1
cup plain whole-milk yogurt
3
cups (1-inch) pieces honeydew flesh (2 lb)
2
tbsp Midori (melon liqueur)
Garnish: 4 fresh green shiso leaves
Accompaniment: chile lime tuiles
Special equipment: cheesecloth
Directions
2.
Stir together 1/3 cup cream, sugar, lime leaves, zest, and a pinch of salt in a small heavy saucepan and bring to a bare simmer over moderately low heat, stirring until sugar is dissolved. Remove from heat and let steep, covered, 25 minutes.
3.
Sprinkle gelatin over water and lime juice in a bowl and let soften 1 minute. Return cream mixture to a simmer, then pour through a very fine sieve into gelatin, pressing on and discarding solids. Stir until gelatin is dissolved, about 1 minute. Gradually add yogurt, whisking, and chill, covered, 30 minutes. (Mixture will not be gelled.)
4.
Beat remaining 1/3 cup cream in a chilled bowl with whisk until it just holds soft peaks. Fold into yogurt mixture and chill, covered, at least 8 hours. (Mousse will be softly set.)
6.
Blend honeydew, Midori, lime juice, and a pinch of salt in a blender at high speed until smooth, about 1 minute. Pour through a fine sieve lined with dampened cheesecloth into a bowl. Let drain, undisturbed, 30 minutes, then discard foam remaining in cheesecloth.
7.
Sprinkle gelatin over water in a small saucepan and let soften 1 minute. Add 2 tablespoons melon juice and sugar, then cook over low heat, stirring, until gelatin and sugar are dissolved, 1 to 2 minutes. Gradually whisk in 1 1/8 cups melon juice (reserve remainder for another use if desired), then transfer to a bowl and chill, covered, at least 8 hours. (Honeydew water will be barely set.)
9.
Spoon honeydew water onto 4 dessert plates and top with shiso leaves. Spoon mousse onto leaves.
11.
Mousse and honeydew water can be made 3 days ahead and chilled separately, covered.
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