Watermelon Parfait

Ingredients

• 75 g coconut palm sugar
• 500 g watermelon flesh
• 1 lemon
• 2 sheets gelatin
• 4 organic limes
• 1 Vanilla bean
• 3 very fresh egg yolks
• 125 ml whipping cream
• 125 g sour cream

Instructions

1. 1.

   Boil 25 g coconut palm sugar with 100 ml water in a small pot for about 1 minute, then remove from heat and let cool. Dice the watermelon flesh and puree it. Zest the lemon and squeeze out its juice. Mix the sugar syrup, melon, and 2 tbsp lemon juice, then pour into a rectangular metal bowl. Freeze for at least 2 hours.

2. 2.

   Soak gelatin in cold water. Wash one lime hot, pat dry, and finely grate its rind. Halve all limes and squeeze their juice. Split the vanilla bean lengthwise and scrape out the seeds.

3. 3.

   Whisk egg yolks with remaining coconut palm sugar and vanilla seeds into a frothy mixture. Stir in lime zest, lime juice, and leftover lemon juice. Transfer to a pot and gently heat over low heat while stirring until the mixture thickens but does not boil. Remove from heat and whisk briefly (prevents curdling). Squeeze gelatin well and stir it into the warm mixture. Let the mixture cool, stirring occasionally, then refrigerate.

4. 4.

   Whip cream stiffly and fold it with sour cream into the fully cooled custard. Spread the custard over the frozen watermelon ice, smooth the surface, and freeze for another 2–3 hours.

5. 5.

   Before serving, let thaw briefly, cut into rectangles, and arrange on eight plates.