Melon Parfait

To make the juice: Cut the melon in half lengthwise. Scrape out the seeds with a large spoon into a wire-mesh strainer, set over a medium bowl, to catch the juices.

Cut one of the melon halves in half again lengthwise and set aside a quarter for garnish. Scoop out the melon flesh from the remaining three quarters into the bowl, using a spoon to scrape close to the rind, where the flesh is deeper in color (this will improve the color of the jellies).

Transfer the flesh to a food processor and process until liquefied. Pour the pureed fruit through the strainer into a clean medium bowl. Use a spoon to gently stir the puree and encourage the juice to strain but don’t push any of the fibers through the strainer. Discard the solids, then pass the liquid through the strainer again into a clean bowl and then back again into the original bowl. Line the strainer with damp paper towels and strain a fin l time. The juice should be absolutely clear; you should have at least 1 cup of clear juice.