A Fancy Watermelon Salad With Whipped-Cream Mayonnaise

Recipe Ingredients

1		Ripe watermelon (medium)
1/4 cup	49g / 1.7oz	Powdered sugar
1		Ginger ale
		Lettuce leaves
		Whipped Cream Mayonnaise
1/2 cup	118ml	Heavy cream
1 tablespoon	15ml	Powdered sugar
1/2 cup	118ml	Mayonnaise
2 tablespoons	30ml	Watermelon juice - from the above
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Paprika

Recipe Instructions

Using a teaspoon (or a melon-baller) scoop out the pulp from watermelon. Drain off juices and put pulp in a large bowl. Sprinkle with sugar and cover with ginger ale. Refrigerate 30 minutes; then drain off the liquid, which may be served over ice as a beverage, reserving 2 tablespoons juice for the Whipped-Cream Mayonnaise. Arrange the drained pulp in large lettuce-leaf cups for individual servings, or in a large leaf-lined serving bowl for table service. Top with a generous dollop of Whipped-Cream Mayonnaise.

For the Whipped-Cream Mayonnaise: In a small bowl, whip cream until soft peaks form; stir in sugar. In a medium bowl, blend mayonnaise with reserved watermelon juice, salt, and paprika. Fold in whipped cream.

Source:
THE COUNTRY MOTHERS COOKBOOK by Jane Watson Hopping (c) 1991 - Villard Books, a division of Random House, New York - 284 pages - $20.00 - As reprinted in the Jul/Aug, 1992 issue of Cookbook Digest

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