Charentais Melons with Cassis Gelee
Summer melons serve as enticing dishes for this sweet-tart black-currant gelatin infused with a hint of mint.
Martha Stewart Living, August 2008
- Prep Time 15 minutes
- Total Time 60 minutes
- Yield Serves 4
- 2 1/4 teaspoons (one 1/4-ounce envelope) unflavored gelatin
- 1 1/4 cups cold water
- 6 stems fresh mint, plus sprigs for garnish
- 3/4 cup creme de cassis (black-currant liqueur)
- 2 small (2- to 2 1/2-pound) Charentais melons, or other small, round summer melons chilled, halved, and seeded
- Sprinkle gelatin over water in a shallow, heatproof bowl. Let stand until softened, about 5 minutes. Set bowl over a saucepan of simmering water, and stir until gelatin dissolves, 2 to 3 minutes. Stir in mint, remove from heat, and let stand for 10 minutes.
- Remove mint; holding stems over bowl, squeeze liquid from leaves into gelatin mixture. Discard mint. Stir in creme de cassis, and transfer mixture to an 8-inch square cake pan. Freeze until set, about 30 minutes, then refrigerate for 15 minutes (or overnight).
- Spoon some of the gelee into the center of each melon half. Garnish with mint, and serve immediately.
Charentais melons, available at farmers' markets and some supermarkets, have striped gray-green rinds and orange flesh. Choose small ones that give off a honeyed perfume.
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