Ingredients:

• 1 – muskmelon, medium firm but ripe
• 1 cup – whipped Cream
• 1/2 cup – soft Paneer (cottage cheese) or silken Tofu
• 1/2 cup – curd, hung for 2 hours
• 1 cup – sugar, powdered
• 2 to 3 drops – vanilla essence
• 1 packet – Lemon jelly crystals
• For topping:
• 1/4 cup – walnuts, crushed

Method:

1. Cut muskmelon into 2 equal halves, vertically. Drain out the seeds and clean any central residue.
2. Keep it refrigerated, till required.
3. Dissolve the jelly as per the instructions on the packet.
4. Keep it in a wide bowl, to bring it to room temperature.
5. Run paneer and curd in an electric mixie.
6. Beat or whip cream and sugar, till light and fluffy.
7. Combine the jelly, cream and curd mixture.
8. Add 2-3 drops vanilla essence and beat well with an electric beater.
9. Once mixture is soft and fluffy, freeze to thicken it a bit, but not set.
10. Pour the mixture into cantaloupe halves.
11. Freeze, till mixture is fully set, but not hard.
12. Sprinkle walnuts and allow to set well.
13. Remove from freezer, slice into vertical boat shaped pieces.
14. Serve, with a spoon wide enough, to cut through the cantaloupe.

Recipe courtesy of Saroj Kering