This simple dish is inspired by a dear old friend Patti Jackson who made a dessert like this years ago. I dipped into the parfait and enjoyed the granita and juicy chunks of watermelon against the creaminess of the panna cotta she layered with the fruit.
January 29, 2021
Who would have thought watermelon and something creamy could make such a refreshing and creative combination? Layer this simplified “riff” in retro sundae dishes or any glass. Anything transparent…For the watermelon, buy a piece and cut about 2 cups worth of a 2-inch “dice”? For the other two cups needed, that can be scraps and more unevenly cut pieces for the granita. The serving amounts vary based on the size/height of the dishes/glasses you choose.
3cupsseparated can be cut into a more even 2-inch dicechilled
the zest and juice from 2 medium limes
Flake sea salt such as Maldon salt and sugar
Make the granita:
In the blender, puree the 2 cups of more unevenly cut watermelon, honey and the zest and juice from 1 of the limes on low speed in the blender until smooth. Pour onto a small baking sheet and lay the sheet flat on a shelf in the freezer until it hardens completely, 3-4 hours.
Whip the cream:
In a medium bowl (or in the bowl of an electric mixer fitted with the whisk attachment), whip the cream on medium speed into fairly stiff peaks. Refrigerate.
Arrange the remaining watermelon in a single layer on a flat surface and sprinkle with the zest and juice of the remaining lime.
Arrange a few pieces of watermelon in the bottom of each of the serving glasses/dishes. Put a tablespoon of sorbet on top of the watermelon. Spoon a generous tablespoon cream over the sorbet. Use the tines of a fork to scrape some of the granite off the surface. Sprinkle a generous tablespoon of the granita over the cream. Add a tiny sprinkle of the sea salt and some sugar. Repeat the same order of layers 1-2 more times. Serve immediately.