Molded Cantaloupe Cream Recipe
Summary
Preparation Time5 Hr 0 MinCooking Time20 Min
Ready In5 Hr 20 MinDifficulty LevelMedium
Health IndexJust EnjoyServings6
Interest GroupExotic
Ingredients
| Orange package | 1 | |
| Boiling water | 1 Cup (16 tbs) | |
| Orange juice | 1 3/4 Cup (16 tbs) | |
| Ground ginger | 1/4 Teaspoon | |
| 1 large ripe cantaloupe | ||
| 2 envelopes unflavored gelatin | ||
| Sugar | 1/2 Cup (16 tbs) | |
| Orange rind | 2 Teaspoon, grated | |
| Whipped topping package | 1 | |
| Milk | ||
Directions
MAKING
1) In a medium-size bowl dissolve orange gelatin in boiling water>
2) Mix 3/4 cup of orange juice and ginger.
3) Keep aside to cool.
4) Chill the mixture until as thick as unbeaten egg white.
5) Halve and deseed cantaloupe.
6) Shape 1 cup cantaloupe balls with a melon ball scoop or the 1/2 teaspoon.
7) Add melon balls into chilled gelatin and pour into 6-cup mold.
8) Chill the mixture till just sticky.
9) Cut remaining cantaloupe into small pieces.
10) In electric-blender container m ix with 1 cup orange juice and whirl covered till smooth. Alternately press cantaloupe through a fine sieve and add orange juice to it.
11) In a medium-size saucepan mix unflavored gelatin and sugar and stir in 1 cup of the cantaloupe puree.
12) Gently heat stirring constantly till gelatin dissolves.
13) Take off from heat and transfer into a large bowl. Combine with remaining cantaloupe puree and orange rind.
14) Chill for about 30 minutes.
15) Prepare whipped topping mix with milk following label directions.
16) Add to the cantaloupe puree mixture.
17) Gently pour over gelatin layer in mold.
18) Set to chill for 4 hours till firm.
SERVING
19) Before serving, loosen mold around edge with a knife. Dip mold very quickly in and out of hot water.
20) Wipe the water off mold and shake gently to loosen it. Cover with a serving plate and turn upside down.
21) Garnish with fresh mint on the top.
1) In a medium-size bowl dissolve orange gelatin in boiling water>
2) Mix 3/4 cup of orange juice and ginger.
3) Keep aside to cool.
4) Chill the mixture until as thick as unbeaten egg white.
5) Halve and deseed cantaloupe.
6) Shape 1 cup cantaloupe balls with a melon ball scoop or the 1/2 teaspoon.
7) Add melon balls into chilled gelatin and pour into 6-cup mold.
8) Chill the mixture till just sticky.
9) Cut remaining cantaloupe into small pieces.
10) In electric-blender container m ix with 1 cup orange juice and whirl covered till smooth. Alternately press cantaloupe through a fine sieve and add orange juice to it.
11) In a medium-size saucepan mix unflavored gelatin and sugar and stir in 1 cup of the cantaloupe puree.
12) Gently heat stirring constantly till gelatin dissolves.
13) Take off from heat and transfer into a large bowl. Combine with remaining cantaloupe puree and orange rind.
14) Chill for about 30 minutes.
15) Prepare whipped topping mix with milk following label directions.
16) Add to the cantaloupe puree mixture.
17) Gently pour over gelatin layer in mold.
18) Set to chill for 4 hours till firm.
SERVING
19) Before serving, loosen mold around edge with a knife. Dip mold very quickly in and out of hot water.
20) Wipe the water off mold and shake gently to loosen it. Cover with a serving plate and turn upside down.
21) Garnish with fresh mint on the top.
Chef
