A refreshing dessert with a vibrant hue.
800g watermelon
400g strawberries, hulled
400g raspberries
100ml Cointreau or Triple Sec
50g castor sugar if required
2 tbsp flaked almonds
100g blueberries
100g yoghurt or cream
Trim rind from watermelon and cut into chunks, removing seeds. Whiz watermelon in a blender with half the strawberries and half the raspberries to a puree. Stir in Cointreau and taste. If your berries are sharp, add castor sugar and whiz again. Refrigerate until really well chilled.
Toast flaked almonds in a dry pan until golden. Cut remaining strawberries into quarters if large. To serve, divide remaining berries, including blueberries, between four glass bowls, reserving two tablespoons mixed berries and top with gazpacho. Spoon yoghurt or cream on top, add reserved berries and toasted almonds and serve with dessert spoons.
Choose ripe watermelon with a good strong colour for this refreshing chilled dessert. Serve with crisp biscuits or Italian panettone cake.
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