Best 4 Cantaloupe And Honeydew Gelatin Recipes

CANTALOUPE AND HONEYDEW GELATIN

Steps:

• With a melon baller, scoop out melon (to yield about 8 cups). Spoon melon into a 9-by-5-inch loaf pan; set aside.
• In a small bowl, sprinkle gelatin over 1 cup cold water; stir to combine. Let stand until softened, about 5 minutes.
• Meanwhile, in a small saucepan, heat 1/4 cup water and sugar over medium, stirring, until sugar has dissolved.
• Remove pan from heat; stir in honey and softened gelatin until dissolved. Stir in 1 1/4 cups cold water. Pour mixture over melon in pan; place plastic wrap directly on surface and top with another loaf pan (to keep melon submerged).
• Refrigerate until gelatin is set, about 3 hours. To unmold, run a knife around edges; dip pan in hot water for 5 seconds, and invert onto a platter. Cut into slices, and serve.

FRUITY JELL-O® HONEYDEW WEDGES

Steps:

• Cut melon lengthwise in half; remove and discard seeds. Scoop out melon halves, leaving 1-inch-thick shells. Chop removed melon; drain well. Cut thin slice off bottom of each melon shell to allow it to stand upright.
• Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water.
• Spoon half each of the chopped melon and fruit cocktail into each melon shell; fill with gelatin. Pour any remaining gelatin into small bowl to enjoy later. Refrigerate 4 hours or until firm. Cut into wedges to serve.

HONEYDEW AND CANTALOUPE MOUSSE

Steps:

• Make the honeydew mousse:
• In a small saucepan sprinkle the gelatin over the Midori and let it soften for 1 minute. Heat the mixture over low heat, stirring, until the gelatin is dissolved completely and let it cool. In a blender purée the honeydew with the sugar and the lemon juice and with the motor running add the Midori mixture in a stream. Transfer the mixture to a metal bowl set in a larger bowl of ice and cold water and stir it until it is the consistency of raw egg white. Remove the metal bowl from the ice, stir in the yogurt, and let the honeydew mousse stand while making the cantaloupe mousse.
• Make the cantaloupe mousse:
• Make the cantaloupe mousse: In a small saucepan sprinkle the gelatin over the Port and let it soften for 1 minute. Heat the mixture over low heat, stirring, until the gelatin is dissolved completely and let it cool. In a blender purée the cantaloupe with the sugar and the lemon juice and with the motor running add the Port mixture in a stream. Transfer the mixture to a metal bowl set in a larger bowl of ice and cold water and stir it until it is the consistency of raw egg white. Remove the metal bowl from the ice and stir in the yogurt.
• In a 2-quart glass bowl or 8 dessert glasses layer the mousses, chilling them for 5 minutes between each layer, chill the mousse for at least 2 hours or overnight, and garnish it with the melon wedges.

JELLO MELON WEDGES

Steps:

• Cut the melon in half lengthwise, remove seeds& dry center well with a paper towel Prepare Jello powder following package Instructions for 30 minute set.
• Place melon halves in small bowls and spoon the liquid jello into the centers, fill to the brim Chill until firm apprx 3 hours.
• Cut into wedges to serve.
• when placing on serving plates do it carefully so the jello stays on the melon wedge.