Name: Melon Medley with Sweet Rose Water Cream
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 1 pound cream cheese; One 8-ounce can evaporated milk; 1/4 cup honey; 2 teaspoons rose water; Pinch salt; Zest of 1 lime plus 1 tablespoon lime juice; 1 vanilla bean, scraped; 1 cantaloupe, peeled and cut into 1-inch cubes; 1 honeydew melon, peeled and cut into 1-inch cubes; 1 medium seedless watermelon, peeled and cut into 1-inch cubes; Pinch salt; Leaf clusters from 1/2 bunch fresh basil; Leaves from 1/2 bunch fresh mint

Directions

For the sweet rose water cream: Combine cream cheese, evaporated milk, honey, rose water, salt, lime zest and juice and vanilla seeds in the bowl of a stand mixer. Beat on low speed until everything has come together, then increase speed to medium, then high. Mix until the cream is light and fluffy, about 5 minutes. Set aside.
For the melon medley: Evenly distribute melon cubes on a large serving platter so that the variety of colors is visible. Spread cream out on top of melons with a spatula and sprinkle with salt. Garnish the melons with the basil clusters and mint leaves. Serve immediately.

This recipe has been updated and may differ from what was originally published or broadcast.

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