A creative and refreshing dessert featuring spiced watermelon, lemon polenta cake, and rose water chantilly, all assembled in a taco shell for a delightful presentation.
Simmer milk and cream; whisk eggs, sugar, and cornstarch with warm mixture, then cook until thickened. Chill.
Prepare spiced syrup with spices and sugar; vacuum-seal watermelon slices with syrup.
Cut watermelon into rectangles; vacuum-seal with rose water syrup for rose watermelon.
Make lemon polenta cake: cream butter and sugar, add almond meal, vanilla, eggs, lemon zest, juice, baking powder, and polenta; bake and cool.
Whip cream with rose water and sugar for chantilly; assemble tacos with custard, cake, watermelon, and cream; garnish with herbs, flowers, and pistachios.
Notes
Ensure watermelon is well chilled for best texture and flavor.