Method

1. Pour milk into pot, add sugar, and bring to near boil. Soak gelatine sheets with ice water to soften.
2. Turn off heat, add in softened gelatine sheets to dissolve, and set aside to cool.
3. In another bowl, add in sour cream and lemon juice. Mix well and set aside.
4. While waiting, remove the melon skin, scoop out melon balls and blend the rest into a puree.
5. Add cooled milk mixture into the bowl with the sour cream and lemon juice mixture, and mix well.
6. Pour into desired cup and put in chiller to set at least 4 hours.
7. Pour melon puree over the pudding, and add in melon balls and pomelo pieces.
8. Drizzle a spoonful of coconut cream over the finished dessert and garnish with mint leaves.