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.