Kaffir Lime Mousse with Honeydew Water

Ingredients

• 1 teaspoon gelatin powder unflavored
• 0.7 cup heavy cream chilled
• 3 leaves kaffir lime fresh (2- by 1 1/4-inch)
• 4 servings accompaniment: chile lime tuiles 
• 1 tablespoon juice of lime fresh
• 1.5 teaspoons lime zest fresh finely grated
• 2 tablespoons midori (melon liqueur)
• 1 leaves garnish: 4 shiso fresh green
• 1 cup whole-milk yogurt plain
• 2 tablespoons sugar 
• 1 tablespoon water 

Equipment

• bowl
• sauce pan
• whisk
• sieve
• blender
• cheesecloth

Directions

1. 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.
2. 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. (
4. Mixture will not be gelled.)
5. 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.
7. Pour through a fine sieve lined with dampened cheesecloth into a bowl.
8. Let drain, undisturbed, 30 minutes, then discard foam remaining in cheesecloth.
9. Sprinkle gelatin over water in a small saucepan and let soften 1 minute.
10. 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.)
11. Spoon honeydew water onto 4 dessert plates and top with shiso leaves. Spoon mousse onto leaves.