Melon mousse

Pour a little water into 2 cups, add a sachet of gelatine to each and soak.
Peel the melons and remove the pips. Mash each separately and strain through a sieve. Measure 500 ml pulp from each melon.
Heat the gelatine over hot water or in the microwave and stir until just melted.
Add the separate quantities to the separate quantities of melon pulp and mix well.
Season each quantity of pulp with 20 g (25 ml) sugar, 20 ml rum and a pinch of cinnamon. Chill until partially set.
Beat the egg white until stiff and add 1 stiffly beaten egg white plus 125 ml sour cream to each quantity of melon pulp. Mix well and allow to set.
Serve in the hollowed out melon halves and sprinkle a little freshly grated coconut on top.