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Contributed by Catsrecipes Y-Group

  • Makes 8 servings



  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.