Place the gelatin sheets in water so they become soft.
Take away the seeds from the melon. Scoop a few balls of melon to keep as decorations.
Cut the rest of the melon in small bites and mix in a blender to a mousse. Drain away the juice in a bowl.
Whip the cream together with the icing sugar and mix gently together with the melon mixture.
Heat up some of the melon juice together with the gelatin sheets on low heat and mix well. Add to the mousse and mix well.
Pour the mousse in serving bowls and place in the fridge for 2-3 hours.
Before serving decorate with the melon balls, the rest of the juice and mint leaves.