1. Put the fish gelatin powder in a small bowl and add two tablespoons (30 ml) of milk, and let it sit so that the fish gelatin powder absorbs the water.

2. Put the cheese, granulated sugar, the rest of the milk and cantaloupe pulp all in a food processor, mix well and beat to a paste.?

3. Heat the small bowl of fish gelatin powder from step 1 over water and stir constantly until it melts into a liquid consistency.

4. Pour the melted liquid fish gelatin into the beaten honeydew cheese batter and stir to combine.

5. Whip the light cream to dry peaks.

6. Mix the whipped cream with the honeydew melon paste by turning from the bottom, and be careful not to make circles to avoid foam.

7. Pour the mixture into the hollowed out honeydew melon, and put it into the refrigerator at zero degree. To prevent the honeydew melon from wobbling from side to side, you can place it in a bowl to hold it in place before putting it in the fridge.

8. Refrigerate for more than four hours (preferably overnight) and then eat!

8.