For the cream

250 g fresh cream
1.5 dl milk
150 g sugar
15 g corn starch
125 g egg yolk
2 pieces vanilla

For the sorbet

1/2 l mineral water
500 g crushed watermelon pulp
20 g glucose
200 g sugar

For the mille-feuille

1 sheet filo pastry
1 tablespoon butter
1 tablespoon sugar
1 tablespoon bitter cocoa in powder

For the crystallised orange

500 g oranges cut into slices, with the rind
100 g glucose
500 g sugar
1 l water
1 tablespoon honey

For the cream

Mix the sugar with the yolks until they whiten, add the corn starch and pour in the milk and boiling cream; beat well. Heat and stir until boiling, remove from heat, beat well and allow to cool.

For the sorbet

Mix all the ingredients and put them into the freezer, beating from time to time until creamy (or process in the sorbet maker, if available).

For the mille-feuille

Cut the filo pastry with an oval-shaped pastry-cutter, grease with melted butter and powder with sugar; put into the oven for 3 minutes at 210ºC. Remove from the oven when golden and quickly powder with bitter cocoa. Reserve in a closed container.

For the crystallised orange

Mix all the ingredients and cook on low heat until the oranges become transparent. Take off the heat and leave to cool.

When everything is ready prepare the dish, alternating pastry and vanilla cream, and form 4 layers. Place a good-sized ball of watermelon sorbet and finally decorate with pieces of crystallised orange. Complete the dish with poppy seeds.