Cantaloupe Panna Cotta with Blueberries and Ginger

Description
Contributed by Catsrecipes Y-Group
 * Makes 8 servings

Ingredients

 * 4 tsp unflavored gelatin
 * ¼ cup orange juice
 * 1 large cantaloupe, halved, seeded, and peeled
 * ¼ cup sugar
 * ¼ 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

Directions

 * 1) Place eight 4 oz molds or custard cups on a tray.
 * 2) Sprinkle gelatin over juice in a saucepan, let stand 2 minutes to soften.
 * 3) Stir over low heat until gelatin dissolves and liquid begins to steam.
 * 4) Remove from heat.
 * 5) Cut enough cantaloupe in 1 inch chunks to make 4½ cups.
 * 6) Puree chunks in blender with the sugar and ginger.
 * 7) Pour into a metal bowl.
 * 8) Stir in gelatin mixture, cream and food color.
 * 9) Set over a larger bowl, half filled with ice and some water.
 * 10) Stir until mixture thickens to consistency of unbeaten egg whites.
 * 11) Ladle into molds, cover and refrigerate 3 hours.

4 Hours before serving

 * 1) Dip one mold at a time to the rim in warm, not hot, water.
 * 2) Invert on dessert plate.
 * 3) Shake sharply downward to release on plate.
 * 4) Refrigerate.

2 Hours before serving

 * 1) Cut rest of melon in small chunks.
 * 2) Stir in blueberries.
 * 3) Spoon around panna cottas.
 * 4) Refrigerate until ready to serve.