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1
In a small saucepan sprinkle the gelatin over the Midori and let it soften for 1 minute.
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2
Heat the mixture over low heat, stirring, until the gelatin is dissolved completely and let it cool.
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3
In a blender puree the honeydew with the sugar and the lemon juice and with the motor running add the Midori mixture in a stream.
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4
Transfer the mixture to a metal bowl set in a larger bowl of ice and cold water and stir it until it is the consistency of raw egg white.
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5
Remove the metal bowl from the ice, stir in the yogurt, and let the honeydew mousse stand while making the cantaloupe mousse.
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6
Make the cantaloupe mousse: In a small saucepan sprinkle the gelatin over the Port and let it soften for 1 minute.
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7
Heat the mixture over low heat, stirring, until the gelatin is dissolved completely and let it cool.
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8
In a blender puree the cantaloupe with the sugar and the lemon juice and with the motor running add the Port mixture in a stream.
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9
Transfer the mixture to a metal bowl set in a larger bowl of ice and cold water and stir it until it is the consistency of raw egg white.
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10
Remove the metal bowl from the ice and stir in the yogurt.
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11
In a 2-quart glass bowl or 8 dessert glasses layer the mousses, chilling them for 5 minutes between each layer, chill the mousse for at least 2 hours or overnight, and garnish it with the melon wedges.
