Ingredients:

• 1 litre – Watermelon pulp, sieved
• 1/2 cup – Sugar
• 1 cup – water
• 1/2 cup – tender Coconut Cream
• 2-3 drops – vanilla essence
• 1 drop – red food colour (optional)
• 2 cups – chilled whipped Cream
• 1/2 cup – sugar, powdered

Method:

1. Warm sugar and water over low heat. Allow to simmer for 3-4 minutes.
2. Take off fire and allow to cool to room temperature.
3. Add coconut cream, melon and colour and blend to smooth paste.
4. Pour into ice cube tray and freeze till almost set.
5. Remove cubes into a deep bowl.
6. Beat with a fork or whisk till slushy but not melted.
7. Transfer to a shallow dish and freeze till reset.
8. Beat chilled cream till soft peaks form.
9. Add sugar and essence, fold in and beat till firm enough to make swirls.
10. Transfer to giant star nozzle bag and keep chilled till required.
11. Put two scoops of frozen melon in individual bowls.
12. Top with a swirl of whipped cream.
13. Top with a ball of melon or chocolate swirls (optional).

Recipe courtesy of Saroj Kering