CANTALOUPE PANNA COTTA

INGREDIENTS

4 tsp. unflavored gelatin
1/4 cup orange juice
1 large cantaloupe, halved, seeded and peeled
1/4 cup sugar
1/4 cup crystallized ginger
1 cup heavy 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 4 1/2 cups. Puree chunks in blender or food processor 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 water. Stir until mixture thickens to consistency of unbeaten egg whites. Ladle into molds, cover and refrigerate 3 hours.

8 Servings

FRUIT TOSS

INGREDIENTS

1 small watermelon
2 1/2 cups assorted fruit, peeled and sliced
1 pint blackberries
2 tbs ginger preserves
1 lime, zested and juiced

DIRECTIONS

Remove top 1/2 of watermelon. Using melon baller, scoop out flesh. Cut decorative edge around watermelon rind. In large bowl, combine watermelon balls, assorted fruit, blackberries, ginger preserves and 1 tbs each lime zest and juice, toss to combine. Spoon fruit mixture into watermelon shell. Garnish with mint sprig if desired.

6 Servings