 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Part of the allure of this very grown-up dessert is its texture, which is softly set, rather than bouncy like Jell-O. Ingredients:
1 1/2 teaspoons unflavored gelatin |
3/4 cup water |
1/4 cup sugar |
3/4 cup ruby port |
1 1/2 teaspoons strained fresh lemon juice |
1/4 large cantaloupe |
Directions:
1. In a small saucepan sprinkle gelatin over water and let soften 1 minute. Heat gelatin mixture over moderate heat, stirring, until gelatin is dissolved. Add sugar and Port and simmer, stirring occasionally, 3 minutes. Remove pan from heat and stir in lemon juice. Cool Port gelatin to room temperature.
2. Seed cantaloupe and cut into 1/4-inch-thick wedges. Discard rind and cut enough wedges crosswise into 1/4-inch pieces to measure 1 cup. Divide melon among four 3/4-cup ramekins or bowls and pour Port gelatin over it. Chill jellies, covered, until set, at least 6 hours, and up to 1 day.
|
|