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+ | == Description == |
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− | CANTALOUPE PANNA COTTA |
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⚫ | |||
+ | * Makes 8 servings |
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+ | == Ingredients == |
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− | 4 tsp unflavored gelatin |
+ | * 4 tsp unflavored [[gelatin]] |
− | + | * ¼ cup [[orange juice]] |
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− | 1 large cantaloupe, halved, seeded, and peeled |
+ | * 1 large [[cantaloupe]], halved, seeded, and peeled |
− | + | * ¼ cup [[sugar]] |
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− | + | * ¼ cup [[crystallized ginger]] (don't use fresh ginger, it will destroy the gelatin) |
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− | 1 cup heavy whipping cream |
+ | * 1 cup [[heavy whipping cream]] |
− | 2 drops red and 4 drops yellow food color |
+ | * 2 drops red and 4 drops yellow [[food color]] |
− | 1 pint blueberries |
+ | * 1 pint [[blueberries]] |
+ | == Directions == |
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− | 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. |
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+ | # Place eight 4 oz molds or custard cups on a tray. |
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+ | # Sprinkle gelatin over juice in a saucepan, let stand 2 minutes to soften. |
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+ | # Stir over low heat until gelatin dissolves and liquid begins to steam. |
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+ | # Remove from heat. |
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+ | # Cut enough cantaloupe in 1 inch chunks to make 4½ cups. |
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+ | # Puree chunks in blender with the sugar and ginger. |
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+ | # Pour into a metal bowl. |
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+ | # Stir in gelatin mixture, cream and food color. |
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+ | # Set over a larger bowl, half filled with ice and some water. |
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+ | # Stir until mixture thickens to consistency of unbeaten egg whites. |
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+ | # Ladle into molds, cover and refrigerate 3 hours. |
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+ | === 4 Hours before serving === |
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− | 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. |
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+ | # Dip one mold at a time to the rim in warm, not hot, water. |
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+ | # Invert on dessert plate. |
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+ | # Shake sharply downward to release on plate. |
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+ | # Refrigerate. |
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+ | === 2 Hours before serving === |
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− | 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. |
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+ | # Cut rest of melon in small chunks. |
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− | |||
+ | # Stir in blueberries. |
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− | 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.* |
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+ | # Spoon around panna cottas. |
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− | |||
+ | # Refrigerate until ready to serve. |
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− | |||
− | == Contributed by: == |
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⚫ | |||
+ | __NOTOC__ |
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[[Category:Cathy's Recipes]] |
[[Category:Cathy's Recipes]] |
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+ | [[Category:Dessert Recipes]] |
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+ | [[Category:Gelatin Recipes]] |
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+ | [[Category:Orange juice Recipes]] |
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+ | [[Category:Cantaloupe Recipes]] |
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+ | [[Category:Crystallized ginger Recipes]] |
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+ | [[Category:Heavy cream Recipes]] |
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+ | [[Category:Blueberry Recipes]] |
Latest revision as of 17:19, 2 November 2010
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
- Place eight 4 oz molds or custard cups on a tray.
- Sprinkle gelatin over juice in a saucepan, let stand 2 minutes 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 4½ 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.