Wash outside of cantaloupe well with soap and water

Cut in half and scoop out seeds

Cut half the cantaloupe into chunks and puree to make 1-1/2 cups

Cut the remaining cantaloupe into balls or dice; cover and refrigerate

Peel honeydew melon and cut into thin wedges

Cover and refrigerate

For mousse, stir gelatin into water in a 2 cups glass measuring cup

Let stand 5 minutes to firm up

Heat in the microwave on HIGH for 30 seconds to melt

Stir gelatin into cantaloupe puree

Stir in sugar, salt, lemon zest and juice and vanilla

Cover and chill until partially set

With mixer whip melon mixture until light and fluffy

Chill until mixture mounds slightly

Fold in whipped cream and reserved melon balls

Chill until set, about 4 hours

Serve spooned over honeydew melon slices.