Start by taking 750 g (1 lb 10 oz) of the watermelon and juicing it in a food processor or juicer. Strain the juice through a fine sieve, using some elbow grease to squeeze any remaining juice out of the pulp. The remaining 250 g (9 oz) will be used when you serve the dessert, so store it somewhere out of harm’s way.
If using gelatine sheets, soak them in a bowl of iced water for 5–10 minutes until they bloom (hydrate and expand).
Meanwhile, add the lime juice and zest to the watermelon juice and combine. Put 200 ml (7 fl oz) of the juice mixture into a small saucepan and place over medium heat. Add the sugar and stir until dissolved. Once the juice begins to warm (but not boil), add the bloomed gelatine, squeezing out any extra liquid first (or add powdered gelatine here, if using). Stir until dissolved.
Remove from the heat and stir in the remaining juice mixture. Pour into a small container and place in the fridge.
To make the macadamia milk, preheat the oven to 160?C (320?F). Spread the macadamia nuts out on a baking tray and roast in the oven for 8 minutes or until golden. Set the nuts aside to cool, then place the cooled nuts, milk and honey in a food processor. Blend until the milk becomes smooth, then add the xanthan gum and blend until thickened, place in a container and refrigerate. This can be made in advance and will last in the fridge for 3–4 days.
To serve, use a tablespoon to scoop out some jelly and place in a bowl. There’s no need to cut these out perfectly; simple blobs will do. Next, scoop out small balls of watermelon flesh and dot around the plate. Pour the macadamia milk around the jelly and place the strawberries on and around the jelly. Sprinkle with some edible flowers, if using, for a decorative touch.