Watermelon Cream

For the watermelon cream, first make an infusion with the jasmine flowers. Cut the watermelon into slices, remove the seeds and peel and pass the flesh through a sieve.

In a separate bowl, dissolve the cornstarch in a little melon juice.

Pour the juice into a saucepan. Add the sugar, the dissolved cornflour and the jasmine infusion. Put on the stove top and stir until the liquid thickens. Turn off, empty the cream into dessert bowls and let cool.

Cut the candied pumpkin strips and dark chocolate into small pieces and sprinkle on the watermelon cream.

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