METHOD

1. To make the watermelon and lime jelly, place the gelatine sheets in a bowl and cover with cold water. Allow to soak for 5 minutes or until soft.
2. Place the watermelon in a blender and blend until smooth. Strain the mixture into a medium saucepan and discard any solids. Add the lime juice and caster sugar and stir to combine. 
3. Heat the mixture over very low heat and stir until the sugar is dissolved. Remove from the heat.
4. Remove the gelatine sheets from the water and squeeze out. Discard the excess water. Add the softened gelatine to the watermelon mixture and stir until dissolved. 
5. Pour into 6 x 1 cup (250ml) capacity serving glasses (you should have around 145ml in each). Refrigerate for 1 hour or until set. 
6. To make the crushed raspberry cream, place the mascarpone, cream and icing sugar in a bowl and whisk until soft peaks form. Add the raspberries and fold through.
7. To make the vanilla syrup, combine the agave, water and vanilla in a shallow bowl. 
8. To assemble, dip the biscuits in the vanilla syrup for 3 seconds and place on the watermelon and lime jelly. Serve topped with the crushed raspberry cream and edible flowers. Serves 6

Photography: Chris Court