The method of melon cheese is 1. Put the gelatin powder into a small bowl, add two tablespoons (30ml) of milk, and let it stand to make the gelatin powder absorb water.

2. Put all the cheese, fine sugar, remaining milk and cantaloupe pulp into a food processor, stir them evenly and beat them into paste. ?

3. Heat a small bowl of gelatin powder in step 1 and keep stirring until it melts into liquid.

4. Pour the melted liquid fish glue into the beaten wax gourd cheese paste and stir well.

5. Whipped cream is sent to dry foaming state.

6. Stir the whipped cream and melon paste evenly from the bottom, and be careful not to draw circles to avoid defoaming.

7. Pour the mixed cheese paste into the hollowed-out melon embryo and put it in the refrigerator for freezing at zero degree. In order to prevent cantaloupe from shaking from side to side, you can put cantaloupe in a bowl and fix it in the refrigerator.

8. Refrigerate for more than four hours (preferably one night) and you can eat!