For the carpaccio

1 watermelon

For the lemon cream

3 lemons
250 g butter
350 g sugar
5 eggs

For the iced watermelon

1/2 Bouquet watermelon
1 tablespoon water
1 tablespoon sugar

For the almond crunch

250 g sugar
100 g sliced almonds
55 g flour
1 dl orange juice
100 g butter

For the cream

Melt the butter in a pan, add the sugar and the lemon juice, and finally add the beaten eggs, bring it to a boil continuously stirring. Cool and leave in the fridge.

For the iced watermelon

Liquidise the watermelon, mix its juice with the sugar and a little water. Put it in the fridge, stir several times; if it freezes crush and put back in the fridge.

For the crunch

Mix all the ingredients without cooking and leave in the fridge for 45 minutes. Then spread in pieces according to your imagination and put into the oven at 210ºC until brown.

When all the components are ready prepare the dishes. Cut the watermelon into fine slices and cover the bottom of the dishes, place the lemon cream in the centre where the almond crunches have to be placed. Finally sprinkle with the iced watermelon to complete the set of tastes.