- 1 litre/1¾pints double cream
- 135g/4¾oz caster sugar
- 7 vanilla pods
- 3 gelatine leaves (soaked in a bowl with cold water to soften)
- 1 watermelon, cut into 3cm/1¼in cubes (keep any excess, misshapen, watermelon for the soup)
- reserved watermelon
- 100g/3½oz caster sugar
- 1 tbsp chopped fresh mint
- 1 tbsp ground ginger
- For the vanilla panna cotta, put the cream and sugar into a saucepan.
- Split the vanilla pods, using a sharp knife scrape the seeds into the cream, and add the pods. Bring to the boil.
- Squeeze any excess water from the soaked gelatin. Add it to the hot cream and whisk to dissolve. Pour the mixture into six individual dariole moulds.
- Place into the fridge and leave to set.
- For the ‘roasted’ watermelon, fry the watermelon in a pan until coloured all over.
- For the soup, blend all the excess watermelon in a blender or food processor.
- In a pan, heat the sugar and 100ml/3½fl oz water until the sugar dissolves. Leave to cool down. Stir in the mint, ground ginger and blended watermelon and put in the fridge to chill.
- Once the panna cotta has set, turn each one out onto a plate.
- Serve with the chilled soup and caramelised watermelon chunks.