- 50 milliliters Whipping cream
- 250 grams Ricotta cheese
- 25 milliliters Milk
- half of a Vanilla beans (seeds removed)
- 40 grams Sugar
- 300 grams Watermelon (flesh)
- Mint leaf (for garnish)
Beat the whipping cream until stiff. Whisk the ricotta cheese, milk, vanilla bean seeds and sugar together until smooth. Fold in the whipped cream and refrigerate for about 1 hour.
Cut the watermelon flesh into thin slices, then trim into triangles. Arrange the watermelon triangles on small plates and scoop the ricotta cream on top. Garnish with fresh mint and serve.