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Citrus Melon Panna Cotta

This creamy panna cotta is filled with citrus and cantaloupe melons and is a perfect Summer dessert! 
Course Dessert
Cuisine Italian
Keyword cantalope, citrus, melon panna cotta, panna cotta
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings

Ingredients

Panna Cotta

  • 2 tsp unflavored powdered gelatin
  • 2 tsp cold water
  • 1/2 cup whole milk
  • 2 cups heavy whipping cream
  • 1/2 cup granulated sugar
  • 2 tsp lime juice

Citrus Melon Gelee

  • 2 tsp unflavored powdered gelatin
  • 4 tsp cold water 
  • 1/4 cup water
  • 1 whole cantaloupe, peeled, seeded and cut in chunks
  • 3 tbsp fresh lime juice
  • 2 tbsp fresh mandarin orange juice
  • 1 tsp lime zest
  • 1/4 cup sugar

Garnish

  • 1 additional whole cantaloupe 
  • Fresh mint 

Instructions

Panna Cotta

  • In a saucepan,  sprinkle the gelatin over the four tablespoons of cold water. Let the mixture stand for 2 minutes. 
    Place the milk, heavy cream, and sugar in a saucepan.
    Place the saucepan over medium heat and cook until it starts to simmer. Add the bloomed gelatin and stir constantly until the gelatin is dissolved. Remove the saucepan from the heat and add the lime juice.
    Pour and divide the panna cotta mixture into six to eight 6 oz clear dessert or cocktail glasses until it reaches ½- ⅔ way up the glass. Transfer to the refrigerator to begin to set, about 1-2 hours.

Melon Gelee

  • Add 4 teaspoons of water into a small bowl. Sprinkle 2 teaspoons of gelatin over the water and allow it to bloom for 5 minutes.
    Slice the cantaloupe in half. Scoop out all of the seeds. Cut each half in half, then cut the fruit out of the skin. Cut the cantaloupe into chunks.
    In a small saucepan, add the cantaloupe, sugar, juices and water. Bring to a simmer and cook for 8-10 minutes, or until the fruit begins to slightly soften.
    Add the contents of the pot to a blender. Blend until smooth. Pour the contents into a large measuring cup or bowl and add the bloomed gelatin. Whisk until it has fully dissolved. Let it cool for about 10 minutes. Pour and divide the gelee between the glasses. Refrigerate the panna cottas for about 4 hours or overnight.
    Use a melon baller to scoop melon balls out of the second cantaloupe. Garnish the panna cottas with the melon balls and fresh mint leaves.