Ingredients
Serves 122 seedless watermelons
36 jumbo green olives
6 mint leaves, julienne
Juice of 2 lemons
Extra virgin olive oil
Fresh ground black pepper
Rosewater
500g Yarra Valley Persian fetta - reserve the marinating oil
Ouzo jelly (see below)
Method
Cut 36 perfect 1.5cm cubes of watermelon and refrigerate.
Place the fetta in a bowl and whip using an electric mixer, gradually pouring in 25ml of the marinating oil until light and fluffy.
To assemble:
On each plate arrange 3 pieces of watermelon and sprinkle a few drops of rosewater. Insert an olive between each watermelon piece. Place a small dessertspoon of whipped fetta on top. Then place julienne of mint on the fetta. Season with a little olive oil, pepper and lemon juice before serving. Dip a dessertspoon into hot water and take a spoonful of jelly and carefully invert onto the shoots.
For the Ouzo Jelly:
Remove the skin from one watermelon, roughly chop the flesh and puree in a food processor. Place the puree in a jelly bag or clean cloth over a bucket in the refrigerator overnight. Do not disturb at any point.
Measure the liquid and for every 800ml clear juice add 200ml ouzo. Set with 6 sheets gelatine. To use the gelatine, soak in plenty of cold water until completely softened. Heat 100ml of the juice in a medium saucepan until boiling then add the squeezed gelatine leaves. Remove from heat and stir until dissolved. Add the rest of the liquid and chill, in a deep container for at least 6 hours.