15 gold strength gelatine leaves
750 ml prosecco or champagne
200 g caster sugar
2 Tbsp rosewater, plus extra 3 tsp
2 Tbsp pomegranate molasses
700 ml thickened cream
300 ml pure cream
½ small seedless watermelon, skin removed
8 large meringues
250 g raspberries
500 g fresh strawberries, sliced into rounds
8 small berry macarons, halved
5 sheets edible gold leaf
½ pomegranate, arils removed
100 g Persian fairy floss
- Put gelatin sheets in a bowl and cover with cold water. Set aside to soak for 5 minutes, until soft.
- Meanwhile, combine prosecco and sugar in a medium saucepan over a low heat. Stir for 2-3 minutes, until sugar has dissolved. Remove from heat. Add rose water and pomegranate molasses. Squeeze excess water from gelatin leaves. Add to hot prosecco mixture and stir until dissolved. Line a small tray or container with plastic wrap. Pour in the jelly mixture and chill for 4 hours or overnight, until firm.
- Whip thickened cream and pure cream together in a large bowl until firm peaks form. Fold through 1 tsp of the extra rose water.
- Cut watermelon into 3cm-thick slices then each slice into 3cm cubes. Sprinkle over remaining extra rose water.
- Invert jelly onto a board and cut into 3cm cubes.
- To assemble, scatter a few cubes of watermelon on the bottom of a large serving platter. Follow with a few large dollops of cream. Break the meringues into large pieces and arrange around the plate. Top with jelly, berries, macarons and half the gold leaf. Repeat layers, finishing with pomegranate arils and fairy floss. Serve immediately.