Cantaloupe Panna Cotta with Blueberries and Ginger

CANTALOUPE PANNA COTTA

4 tsp unflavored gelatin 1/4 cup orange juice 1 large cantaloupe, halved, seeded, and peeled 1/4 cup sugar 1/4 cup crystallized ginger (Don't use fresh ginger, it will destroy the gelatin) 1 cup heavy whipping cream 2 drops red and 4 drops yellow food color 1 pint blueberries

Place eight 4 oz molds or custard cups on a tray. Sprinkle gelatin over juice in a saucepan, let stand 2 min. to soften. Stir over low heat until gelatin dissolves and liquid begins to steam. Remove from heat.

Cut enough cantaloupe in 1 inch chunks to make 4 1/2 cups. Puree chunks in blender with the sugar and ginger. Pour into a metal bowl. Stir in gelatin mixture, cream and food color. Set over a larger bowl, half filled with ice and some water. Stir until mixture thickens to consistency of unbeaten egg whites. Ladle into molds, cover and refrigerate 3 hours.

4 HOURS BEFORE SERVING---Dip one mold at a time to the rim in warm, not hot, water. Invert on dessert plate. Shake sharply downward to release on plate. Refrigerate.

2 HOURS BEFORE SERVING---Cut rest of melon in small chunks. Stir in blueberries. Spoon around panna cottas. Refrigerate until ready to serve. MAKES 8 SERVINGS.*

Contributed by :

 * Catsrecipes Y-Group