Watermelon Granita With Yogurt Rose Mousse

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   FOR THE MOUSSE:.

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   In a small saucepan, combine gelatin and 2 tablespoons cream.

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   Allow to sit for five minutes.

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   Place pan on low heat and gently stir until gelatin dissolves ~ another 5 minutes.

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   Strain through fine sieve into the Greek yogurt and whisk till smooth.

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   Using an electric mixer, whip remaining cup of cream until thickened.

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   Whisk in sugar and rose water.

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   Whisk 1/3 of the cream into yogurt mixture, then fold in remaining cream, portioned into two batches.

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   Chill for 3 hours or until set.

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    FOR THE GRANITA:.

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    In a small saucepan, bring water and sugar to a boil.

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    Simmer until sugar dissolves ~ about 3 minutes ~ to make simple syrup.

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    Allow to cool to room temperature.

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    Puree watermelon, lime juice and simple syrup in a blender.

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    Strain puree through a fine sieve into a medium bowl.

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    Season with a pinch of salt, and discard solids.

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    cover with plastic wrap and freeze.

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    To serve, scrape frozen granita with a fork to create shaved ice.

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    Divide into eight bowls, and top each with a spoonful of mousse.

* Per serving · 4 servings · Values may vary.