- For the gelee
- 500 grams Watermelon
- 80 grams sugar
- 3 lemon juice
- 6 sheets clear gelatin
- 1 sheet red gelatin
- sherry or Apple juice
- 8 mint
- 1 sprig mint (for garnish)
For the gelee: Mix the watermelon pulp with the sugar and the lemon juice and marinate for about 1 hour. Soften the gelatin in cold water.
Strain the pulp through a sieve and with sherry or apple juice to fill 1/2 liter (approximately 2 cups). Rinse mint leaves with cold water and form a wreath. Heat a little of the liquid gelatin and dissolve while stirring. Add the remaining watermelon pulp. Stir over cold water until the mixture starts to gel.
Pour mixture into a mold and let set in the refrigerator.
For the sauce: Meanwhile, stir the yogurt with the milk and woodruff syrup and stir until smooth.
Before serving, briefly dip the mold in a hot water bath and invert gelee onto a platter. Serve with the yogurt sauce and garnish with fresh mint.