Cool down this summer with a cold, homemade gelatin dessert. This light and airy Cantaloupe Panna Cotta is made with 100% real milk, just without the lactose, so you can enjoy a refreshing summer fruit dessert with no discomfort.
In a medium saucepan, sprinkle the gelatin over the orange juice and allow to bloom for 5 minutes. Place the cantaloupe in a blender and puree until smooth. Strain the puree through a fine mesh strainer and add the puree and monk fruit to the pot. Cook the mixture over medium-low heat, stirring until it begins to simmer and the gelatin has dissolved. Remove from the heat and stir in the LACTAID® 2% Milk, lime juice, vanilla and salt.
Pour the mixture into 4 coupe glasses and place in the refrigerator to chill until set, about 2 hours.
Garnish with fresh cantaloupe balls and lime zest.