15 gold-strength gelatin leaves
750ml prosecco or Champagne
200g caster sugar
2 Tbsp rose water, plus extra 3 tsp
2 Tbsp pomegranate molasses
700ml thickened cream, 35% fat
300ml pure cream, 45% fat
½ small seedless watermelon, skin removed
8 large store-bought meringues
250g fresh raspberries
500g fresh strawberries, sliced into rounds
8 small berry macarons, halved
4-5 sheets of gold leaf
½ pomegranate, arils removed
100g Vanilla Persian fairy floss
Put gelatin sheets in a bowl and cover with cold water. Set aside to soak for 5 minutes, until soft
Meanwhile, combine prosecco and sugar in a medium saucepan over a low heat. Stir for 2-3 minutes, until sugar has dissolved. Remove from heat. Add rose water and pomegranate molasses. Squeeze excess water from gelatin leaves. Add to hot prosecco mixture and stir until dissolved. Line a small tray or container with plastic wrap. Pour in the jelly mixture and chill for 4 hours or overnight, until firm.
Whip thickened cream and pure cream together in a large bowl until firm peaks form. Fold through 1 tsp of the extra rose water.
Cut watermelon into 3cm-thick slices then each slice into 3cm cubes. Sprinkle over remaining extra rose water.
Invert jelly onto a board and cut into 3cm cubes.
To assemble, scatter a few cubes of watermelon on the bottom of a large serving platter. Follow with a few large dollops of cream. Break the meringues into large pieces and arrange around the plate. Top with jelly, berries, macarons and half the gold leaf. Repeat layers, finishing with pomegranate arils and fairy floss. Serve immediately.