Ginger Watermelon Petits Fours

Ingredients:

• 1 cup thinly sliced ​​fresh ginger root, about 10 cm
• 4 tablespoons of honey
• Zest of 1 lime + 2 tbsp freshly squeezed lime juice
• 1 small seedless watermelon
• 60 g Philadelphia cream cheese, room temperature
• Special equipment: a small plastic zip-lock bag

Preparation:

1. Combine ginger, 3 tablespoons honey, and 0.5 tablespoons water in a small saucepan. Bring to a boil, then remove from heat. Let sit until the mixture cools to room temperature. Strain, discarding the ginger. Add lime juice.
2. Meanwhile, slice the watermelon crosswise into 2.5 cm thick slices. Trim the rind so that all the slices are square or rectangular. Cut the flesh into 24 2.5 cm cubes. You will be left with the watermelon. Place the cubes in an 8x8 inch baking dish. Pour the cooled syrup over the watermelon and refrigerate for 1-4 hours, turning the cubes once.
3. Just before serving, mix the cream cheese in a small bowl with the remaining 1 tablespoon of honey until smooth. Transfer to a zip-lock bag. Push the mixture toward one corner of the bag and twist the top to create a handle. Snip off a small corner of the bag.
4. Remove the watermelon from the liquid and transfer the cubes to a serving platter. Pipe a small amount of cream cheese onto each watermelon cube. Sprinkle with lime zest.