For the watermelon juice: Remove the black seeds from the watermelon flesh, then blend with a pinch of salt.
For the coconut milk jelly spheres: Heat the gin to evaporate some of the alcohol. Meanwhile, in a saucepan, bring the coconut milk to a boil after mixing it with the agar. Add the gin, then pour the mixture into silicone molds of your choice.
For the cucumber tagliatelle: Wash the cucumber and, using a vegetable peeler, slice the flesh into thin strips to create “tagliatelle”.
Cook the Bottoni with red shrimps following the recommended instructions and cooking times, then drain and toss in a pan with olive oil.
To serve: Distribute the watermelon extract into deep plates, place the pasta on top, and finish with the coconut milk semi-spheres, garnishing with fresh herb leaves.
