Charentais Granita with Chantilly Cream

Ingredients

• 3 cups cubes charentais chilled peeled seeded
• 1.5 tablespoons orange peel finely grated
• 2 tablespoons powdered sugar 
• 0.5 cup sugar 
• 0.5 cup water 
• 1 cup whipping cream chilled

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• hand mixer

Directions

1. Place sugar, 1/2 cup water, and orange peel in small saucepan. Bring to simmer over high heat, stirring to dissolve sugar. Reduce heat to medium. Simmer 1 minute.
2. Pour into 8x8x2-inch metal pan and cool.
3. Puree melon in processor until smooth but some texture remains. Measure scant 2 cups melon puree and add to syrup in pan.
4. Whisk to blend. Freeze mixture until thoroughly frozen, about 4 hours, stirring with fork every 1 1/2 hours. Cover and keep frozen.
5. Using electric mixer, beat cream and sugar in medium bowl until peaks form. Using fork, scrape granita into icy flakes. Spoon 2 rounded tablespoons granita into each of 6 glasses. Top granita with 1 rounded tablespoon whipped cream. Repeat layering with granita and whipped cream.
6. Garnish with mint sprigs, if desired, and serve immediately.