Watermelon and syllabus at Campari
- 400 g Watermelon
- 25 cl Whole liquid cream
- 10 cl Dry white wine (Prosecco type)
- 3 cl Campari
- 50 g Sugar
- 1/2 juice Citron
- Cut the watermelon into thick slices, remove the bark and pips, then cut the flesh into cubes. Cover and reserve in the refrigerator.
- In a salad bowl, mix the white wine, sugar, Campari and lemon juice. Whisk for 2 minutes to dissolve the sugar. While still beating, add the very cold liquid cream and continue whisking: it must thicken and become foamy, like a whipped cream slightly curdled.
- Divide the watermelon into cocktail glasses (type Martini glass), cover with syllabub and refrigerate 2 hours before serving.