1 whole, (about 6kg)
Reduced-fat ricotta cheese
1 tbs, finely grated
Fromage frais, vanilla bean
125 g, hulled, sliced
1 tbs, very finely chopped
- Cut ends from watermelon, then stand on one end and cut away all the rind, including white part. Lay on its side and cut a 7cm thick slice from centre, so you have a nice, round cake-shaped piece. Cut in thirds cross-ways and pat dry thoroughly with paper towel. Save remaining watermelon for another use.
- Divide ricotta and orange rind between 2 mixing bowls. Add icing sugar to one bowl and Fruche to the other. Use a wooden spoon to mix ricotta and icing sugar until well combined. Use electric beaters to combine ricotta and Fruche until creamy.
- Place lower layer of watermelon onto serving plate. Spread with half the ricotta and icing sugar mixture, using clean fingertips (wear disposable gloves if desired) or 2 teaspoons to distribute it evenly, pressing down to stick to watermelon. Place other layer on top and repeat with remaining ricotta and icing sugar mixture. Place remaining watermelon layer on top. Spread ricotta Fruche mixture on top and decorate with raspberries and strawberries. Sprinkle with pistachios and mint leaves. Cut into wedges to serve.