2-1/2 pounds of watermelon
1/3 cup of cold water, plus 1/4 cup of cold water
4 tsp. unflavored gelatin
2 tbsp. sugar
1 vanilla bean
1 pint of berries: Either blackberries, blueberries, or raspberries
1. Smoothly line an 8-inch glass baking dish with plastic wrap. Set aside.
2. Remove the rind. Cut watermelon into chunks and remove seeds. Puree in a blender and set aside.
3. In a small, heat-proof bowl, pour 1/3 cup of cold water and sprinkle gelatin over it. Allow the gelatin to soften, about 3-5 minutes.
4. Combine sugar and 1/4 cup cold water in a small saucepan over medium-high heat. Using a paring knife, slice open the vanilla bean and scrape its seeds into the saucepan. Bring mixture to a boil, stirring to dissolve sugar.
5. Pour the boiling sugar syrup over the softened gelatin and stir to dissolve gelatin completely.
6. Add the sugar-gelatin syrup to the watermelon puree and stir. Pour the combined mixture into the plastic-lined baking dish and refrigerate until firm, about 6 hours or overnight.
7. Remove gelatin from refrigerator. Peel off plastic wrap. Invert baking dish onto a cutting board to remove gelatin. Cut gelatin into 1-inch cubes. Portion berries into 6 bowls, and arrange gelatin cubes over berries. Serve.