Heirloom Tomato, Padron and Goats' Curd Salad - Chef Recipe by Matthew Evans
The padrón pepper is a Spanish chilli, which, through some quirk, is only hot about 10–20 per cent o...
1 medium to large watermelon
4 boxes of jelly crystals (flavour of your choice)
60 g gelatine (unflavoured)
4 cups vodka
4 cups boiling water
Cut watermelon in half, lengthwise, then slice your way around the perimeter of the watermelon flesh (about 3 cm from the rind).
Use a spoon to scoop out the flesh and scrape down the sides to make a relatively smooth surface.
Line the bottom of two large trays with paper towels then sit watermelon bowls in the middle.
In a mixing bowl, add jelly crystals and gelatine. Add boiling water and whisk for 2 minutes until crystals and gelatine have dissolved.
Add vodka and whisk to mix everything together.
Divide the jelly mixture between the two watermelon halves and refrigerate for at least 4 hours.
Start dividing up by cutting each half crossways, then into smaller wedges as desired.