Preparation:
1. Peel and quarter cantaloupe; discard seeds.
2. Cut one quarter into narrow wedges; wrap and refrigerate for garnish.
3. Whir remaining cantaloupe in electric blender until smooth.
4. Sprinkle gelatin over water; stir over low heat until dissolved.
5. Combine gelatin, sugar, salt, orange peel and juice with pureed cantaloupe; blend in sour cream with wire whip.
6. Chill until mixture begins to thicken.
7. Pour into stemmed dessert dishes, individual molds or a 3-cup mold; chill until: set
8. Unmold if necessary. Garnish with cantaloupe wedges and mint sprigs. |
