Ingredients: 

• 700g watermelon, rind removed and discarded, roughly chopped
  600ml pure (thin) cream
  1/2 cup (125ml) milk
  1/2 cup (110g) caster sugar
  1 tbs lemon juice
  3 tsp rosewater, or to taste
  6 titanium-strength gelatine leaves, soaked in cold water for
  5 minutes
  Crushed freeze-dried raspberries (optional), to serve
• Method:

Place watermelon in a food processor and whiz until smooth, then pass through a fine sieve into a bowl. Combine 300ml watermelon juice, cream, milk, sugar, lemon juice and rosewater in a medium saucepan over medium-high heat, stirring until sugar dissolves and mixture comes to a simmer. Remove from the heat. Squeeze excess water from gelatine, add to the pan and stir to dissolve. Pour into a 6-cup (1.5L) serving bowl and chill overnight to set.

Meringue Shards

Ingredients: 

• 2 egg whites
  1/4 cup (55g) caster sugar
  1/4 cup (30g) pure icing sugar, sifted
  1 tsp rosewater
  Dried edible rose petals (from gourmet food shops), to scatter, plus extra to serve
• Method:
• 
  For the meringue shards, preheat oven to 100°C. Grease 2 large baking trays and line with baking paper. Place egg whites, sugar and a pinch of salt in a stand mixer with the whisk attachment and whisk until stiff and glossy. Fold in icing sugar and rosewater to combine.
  
  Spread half of the mixture in a thin layer about 4mm thick on one prepared tray. Scatter with rose petals. Repeat with remaining meringue mixture. Bake for 1 hour or until crisp but not coloured. Turn off oven and cool completely inside the oven. Break into shards and store in an airtight container.
  
  Scatter panna cotta with meringue shards, extra dried rose petals and freeze-dried raspberries, if using, to serve.
  
  
• https://www.delicious.com.au/recipes/watermelon-rose-panna-cotta-meringue-recipe/350ovdj1