Coconut Panna Cotta with Watermelon Granita

Combine sugar and water in a small saucepan over low heat until sugar dissolves. Set aside to cool.

Process watermelon and Vanilla Bean Paste in a food processor until a puree is achieved. Measure out 1L (4 cups) of watermelon juice and combine with sugar syrup and lemon juice, mixing well to combine.

Pour mixture into a loaf tin or flat metal tray and freeze for 2 hours. Remove from freezer and run a fork through the mixture to break up ice particular. Repeat every 60 minutes until the desired granita texture is achieved.

Combine 1.5 sachets of gelatine with hot water in a small bowl and allow to hydrate. Whisk to combine and set aside.

Combine coconut cream, cream, vanilla and sugar in a small saucepan over low heat and heat until sugar dissolves, being careful not to boil the mixture. Remove mixture from heat and gradually whisk in gelatine, mixing continuously until smooth. Pour panna cotta mixture into small serving glasses and refrigerate for 6 hours or overnight until set.

Once coconut panna cotta has set, prepare berry jelly layer. Combine half a sachet of gelatine with ¼ cup hot water and whisk to combine. Transfer cranberry juice to a medium bowl and gradually whisk in hydrated gelatine to combine.

Place raspberries on top of coconut panna cotta and carefully pour cranberry mixture over coconut panna cotta and chill for an additional 6 hours to set.

To serve, top panna cotta with watermelon granita and serve immediately.