Cantaloupe in Port Jelly
This gluten free and dairy free recipe serves 4. One portion of this dish contains around 2g of protein, 0g of fat, and a total of 138 calories. If you have water, gelatin, strained lemon juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.
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.
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.