Honey and Watermelon Gelatin

Name: Honey and Watermelon Gelatin
Yield: 12
Ingredients: For the gelatin; 1 envelope of unflavored red gelatin (12 g); 1 1/2 cups of water (360 ml); 1 cup of creme de cassis (240 ml); 1.2 kg of honey, skin removed, cut into thin slices (use a vegetable slicer); 3 cups of watermelon, rind removed, seeds removed, cut into cubes (500 g)

1
For the gelatin
2
1 envelope of unflavored red gelatin (12 g)
3
1 1/2 cups of water (360 ml)
4
1 cup of creme de cassis (240 ml)
5
1.2 kg of honey, skin removed, cut into thin slices (use a vegetable slicer)
6
3 cups of watermelon, rind removed, seeds removed, cut into cubes (500 g)

Ingredients

1
For the gelatin
2
1 envelope of unflavored red gelatin (12 g)
3
1 1/2 cups of water (360 ml)
4
1 cup of creme de cassis (240 ml)
5
1.2 kg of honey, skin removed, cut into thin slices (use a vegetable slicer)
6
3 cups of watermelon, rind removed, seeds removed, cut into cubes (500 g)

Directions

1
Prepare the gelatin: In a small saucepan, sprinkle the gelatin over 1/2 cup of water
2
Let it hydrate for 5 minutes
3
Heat over low heat, stirring until the gelatin dissolves
4
In a medium bowl, mix together the creme de cassis, remaining water, and dissolved gelatin
5
Transfer to an 18 cm x 25.5 cm baking dish, greased with oil
6
Cover with plastic wrap and refrigerate until firm (about 3 hours)
7
On individual plates, arrange the honey slices into a flower shape
8
Distribute the watermelon cubes
9
Remove the gelatin from the refrigerator, cut into cubes, and divide among the plates
10
Serve immediately
11
135 calories per serving