Cantaloupe in Port Jelly

Name: Cantaloupe in Port Jelly
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 larges cantaloupe; 2 teaspoons unflavored gelatin; 2 teaspoons strained fresh lemon juice; 177 milliliters Ruby Port; 59 milliliters sugar; 177 milliliters water

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.

Instructions

In a small saucepan sprinkle gelatin over water and let soften 1 minute.

Ingredients you will need

Gelatin

Water

Equipment you will use

Sauce Pan

Heat gelatin mixture over moderate heat, stirring, until gelatin is dissolved.

Ingredients you will need

Gelatin

Add sugar and Port and simmer, stirring occasionally, 3 minutes.

Ingredients you will need

Sugar

Port

Remove pan from heat and stir in lemon juice. Cool Port gelatin to room temperature.

Ingredients you will need

Lemon Juice

Gelatin

Port

Equipment you will use

Frying Pan

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.

Ingredients you will need

Cantaloupe