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MAKING THE MOLD:.
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Wrap the inside of the mixing bowl with a thick layer of aluminum foil or plastic wrap.
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Spread with a thick layer of pistachio ice cream, covering the entire inside of the bowl.
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Pack the ice cream tightly against the bowl. Place the bowl in the freezer while you prepare the sorbet mixture.
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In a large bowl, gently combine the chocolate chips with the strawberry sorbet.
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Spread strawberry mixture evenly over pistachio ice cream; smooth top.
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Cover bowl with foil and freezse until hard, several hours or overnight.
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To unmold the cake, gently invert the bowl onto a plate; lift bowl. Gently remove plastic wrap. Smooth the surface of the ice cream with a flat metal spatula that has been dipped in water.
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If desired, pipe white icing over pistachio ice cream to decorate rind.
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Before serving, wipe rim of plate with a clean, damp cloth or paper towel to remove any melted ice cream or sorbet.
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To cut the watermelon cake, first make 5 vertical slices, starting at the center of the cake. Then make a horizontal slice to make 12 servings. Use a sharp knife dipped in warm water for clean cuts.
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TIPS:.
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TO soften sorbet, place it in a microwave-safe bowl and microwave on HIGH until softened, about 30 seconds.
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Sticky packaging is a sign that sherbet has probably thawed, leaked and then refrozen. For a fresher taste, choose another container of sorbet instead.
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Prepare the watermelon cake up to 1 week in advance. Tightly wrap with plastic wrap and freeze. When ready to serve, let the cake stand at room temp for about 10 minutes to make slicing easier.
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For a delicious and elegant presentation, serve each slice in a pool of fresh fruit sauce, such as strawberry or raspberry, and garnish with a sprig of fresh mint.
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VARIATIONS:.
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For a summertime party, create watermelon cupcakes. Use ramekins or a muffin pan instead of a bowl to reate the smaller version.
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Nature makes watermelon in different shapes and colors, and so can you! Use an oval bowl and substitute orange sherbet for strawberry sorbet.
