Orange Sour Cream Ice with Warm Watermelon

Ingredients

• 400 g watermelon (0.25 watermelon)
• 2 sheets gelatin
• 3 egg yolks
• 80 g coconut blossom sugar
• 0.5 Vanilla pod
• 4 organic oranges
• 1 Organic lemon
• 4 tbsp alcohol‑free sparkling wine
• 125 ml sour cream
• 125 ml whipping cream
• a small handful mint

Instructions

1. 1.

   Soak the gelatin in cold water.

2. 2.

   Whisk the egg yolks with coconut blossom sugar and scraped vanilla bean into a frothy mixture. Wash one orange hot, dry it, grate its zest, and stir in the zest along with the juice of all oranges and the lemon. Transfer the mixture to a pot and whisk over medium heat until thickened but not boiling; remove from heat and beat briefly to prevent curdling.

3. 3.

   Stir the soaked gelatin into the warm mixture. Beat repeatedly to cool the mixture, then refrigerate.

4. 4.

   Beat the whipping cream stiff and fold it with the sour cream into the fully cooled base. Transfer to a freezer container and freeze for at least 4 hours, stirring every 30 minutes; alternatively use an ice‑cream maker.

5. 5.

   Trim the green rind from the watermelon, slice the fruit into ~1 cm thick rounds. Grill or sear both sides until golden brown on a hot grill plate or stainless steel pan, then arrange on four plates. Spoon the ice over the warm melon and garnish with grated orange zest and mint leaves.