Cantaloupe In Port Jelly
Serves: 5
Estell Schumm
1 January 1970
Based on User reviews:
34
Spice
51
Sweetness
48
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1.5 tsps
Unflavored Gelatin3 cup
Water1 cup
Sugar1.5 tsps
Lemon Juice (strained fresh)1 large
CantaloupeDirections:
1
In a small saucepan sprinkle gelatin over water and let soften 1 minute
2
Heat gelatin mixture over moderate heat, stirring, until gelatin is dissolved
3
Add sugar and Port and simmer, stirring occasionally, 3 minutes
4
Remove pan from heat and stir in lemon juice
5
Cool Port gelatin to room temperature
6
Seed cantaloupe and cut into 1/4-inch-thick wedges
7
Discard rind and cut enough wedges crosswise into 1/4-inch pieces to measure 1 cup
8
Divide melon among four 3/4-cup ramekins or bowls and pour Port gelatin over it
9
Chill jellies, covered, until set, at least 6 hours, and up to 1 day
10
In a small saucepan sprinkle gelatin over water and let soften 1 minute
11
Heat gelatin mixture over moderate heat, stirring, until gelatin is dissolved
12
Add sugar and Port and simmer, stirring occasionally, 3 minutes
13
Remove pan from heat and stir in lemon juice
14
Cool Port gelatin to room temperature
15
Seed cantaloupe and cut into 1/4-inch-thick wedges
16
Discard rind and cut enough wedges crosswise into 1/4-inch pieces to measure 1 cup
17
Divide melon among four 3/4-cup ramekins or bowls and pour Port gelatin over it
18
Chill jellies, covered, until set, at least 6 hours, and up to 1 day