sharing recipes from one generation to the next
From memory, this recipe came to me in a leaflet of low calorie desserts. I have made it countless times as an eye catching fruit option on a dessert buffet, but the combination of fresh fruit and juice make it perfect for brunch or a special occasion breakfast.
1 medium sized cantaloupe (rock melon)
2 punnets of small sweet strawberries
1 cup fresh unsweetened orange juice
2 sheets titanium strength gelatine
Soak the gelatine sheets in cold water until soft. In a small saucepan heat the OJ until just at boiling point. Remove from the heat, then drop the soft gelatine sheets into the juice and stir until they have dissolved. Set the jelly aside to cool while you prepare the fruit.
Halve the cantaloupe lengthwise and discard the seeds. Using a melon baller, scoop all the flesh from the melon into a strainer and set aside to drain, then turn the melon skin shells upside down on a piece of kitchen paper while the jelly is cooling.
Wash the strawberries and remove the tops.
When the jelly has cooled, stand the melon skin shells in bowls which will hold them straight. Mix the melon and berries together, pour over the orange juice jelly, stir to coat the fruit in “glue” then spoon the fruit back into the melon skin shells. Spoon excess orange juice jelly over the fruit so it fills all the spaces, tapping the bowl on the bench to dislodge any air bubbles. The jelly will hold the fruit firmly when it sets.
Refrigerate for at least 4 hours. To serve, cut the jellied fruit filled melon halves into 4 wedges and serve with vanilla yoghurt.