For the cream:
500 ml Lancewood Mascarpone, at room temperature
2 Limes, zested
1/2 cup Huletts icing sugar
250 ml Lancewood double cream coconut yoghurt
For the crumble:
1 cup Desiccated coconut
1/2 cup Plain flour
4 Tablespoons Huletts castor sugar
60 Grams Butter
1/2 cup Rolled oats
For the wine jelly:
500 ml Nederburg Winemaster’s Riesling
60 ml Huletts castor sugar
4 leaves Gelatine, soaked in cold water
1 cup Fresh blueberries
Place the wine and sugar in a pot, and heat until sugar is melted. Remove from the heat, then stir in the soaked gelatin.
Pour jelly mixture into glass serving jars, then top with some blueberries and refrigerate until set.
Preheat oven to 180C.
Mix together the coconut, flour and sugar then rub in the butter.
Stir in the oats, then sprinkle onto a tray then bake until mixture is golden and crispy.
Mix together the mascarpone, lime zest and icing sugar and yoghurt until smooth
In individual glass jars, assemble the parfait just before serving.
Begin with a layer of chopped watermelon, then 1/3 of the cream, then sprinkle on some crumble.
Repeat layers of chopped watermelon, then cream and more crumble, finishing with a cream layer.
Finish by topping with the frozen watermelon balls and garnish with mint sprigs.