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

How to Make Muskmelon Boats

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