Cottage Cheese Melon Dessert Elegant
|Frozen melon balls||32 Ounce, thawed and drained, reserve syrup (2 Packages Of 16 Ounce Each)|
|Lemon flavored gelatin||6 Ounce (2 Packages Of 3 Ounce Each)|
|Creamed cottage cheese||2 Pound, sieved (Large Curd)|
|Heavy cream||2 Cup (32 tbs), whipped to soft peaks|
|Zwieback crumbs||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Finely chopped nuts||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs), melted|
|Freshly grated nutmeg||1⁄2 Teaspoon|
Chop melon balls; set aside.
Bring reserved melon syrup to boiling; pour over gelatin in a bowl and stir until gelatin is dissolved.
Stir in 3 cups of the cottage cheese and then the melon balls; fold in whipped cream.
Turn into a 9-inch tubed pan rinsed in cold water.
Mix crumbs, 1/4 cup of the sugar, and nuts; blend in melted butter.
Sprinkle evenly over top and press gently.
Chill until firm, 6 to 8 hours.
Unmold (crumb side will be down).
Mix the remaining cottage cheese with a blend of the remaining sugar and nutmeg.
Using a pastry bag and star tube, decorate as desired with the flavored cheese