Takes 20 minutes, plus steeping and cooling time
- 1 watermelon (2½-3kg), flesh deseeded roughly chopped
- 1 handful of jasmine flowers, plus some for decoration (optional)
- 75g cornflour
- 150-200g of sugar, depending on the sweetness of the watermelon
- 100g dark chocolate chips, or shards of finely chopped dark chocolate
- Push your chopped watermelon flesh through a fine-mesh sieve or whizz in a blender-until smooth and measure out 1L of juice. If you have extra save, chill and serve with mint for a refreshing drink.
- Put the juice in a large bowl with the jasmine flowers and let steep for a few hours, then remove and discard the flowers.
- Pour the juice into a saucepan, add the sugar to taste and whisk in the cornflour.Cook over a low heat, stirring constantly until it comes to a boil and thickens. Time 1minute and remove from the heat.
- Pour into a large glass bowl or individual ramekins (or champagne saucers forglamorous presentation!) and let cool. Refrigerate until set and cold.
- Before serving, garnish with chocolate chips (so as to imitate the watermelon seeds)and jasmine flowers