Charentais Melons w/Cassis Gelee

FROM MARTHA STEWART (marthastewart.com)
(serves 4)
2 1/4tsps (one 1/4-oz envelope) unflavored gelatin
1 1/4cups cold water
6 stems fresh mint, plus sprigs for garnish
3/4cup creme de cassis (black-currant liqueur)
2 small (2- to 2 1/2-lbs) Charentais melons or other small, round summer melons, chilled, halved, & seeded

Directions:

1. Sprinkle gelatin over water in a shallow, heatproof bowl. Let stand until softened, about 5min.

2. Set bowl over a saucepan of simmering water, & stir until gelatin dissolves, 2 to 3min.

3. Stir in mint, remove from heat, & let stand for 10min.
4. Remove mint; holding stems over bowl, squeeze liquid from leaves into gelatin mixture. Discard mint.

5. Stir in creme de cassis, & transfer mixture to an 8-inch square cake pan. Freeze until set, about 30min, then refrigerate for 15min (or overnight).

6. Spoon some of the gelee into the center of each melon half. Garnish w/mint, and serve immediately.

http://www.marthastewart.com/recipe/charentais-melons-with-cassis-gelee?lnc=443cdc53f03ee010VgnVCM1000003d370a0aRCRD&rsc=collage_food_cobbler