In a small bowl soak the gelatine in orange juice. Heat over a pan of hot water until the gelatine dissolves. Cool and keep aside.
Whip the cream till it gets light and fluffy (Keep aside 3 - 4 tbsp. of cream for decorating) and fold in MILKMAID. Mix in the juice and gelatine mixture.
Pour the mixture into a wet mould and freeze.
Remove from the mould and serve, decorated with orange sections and whipped cream.
Line an 8- or 9-inch square pan with foil, extending it over the edges of the pan.
Melt dark cooking chocolate with MILKMAID and salt in a heavy saucepan over low heat. Remove from heat. Add the nuts and vanilla. Spread evenly into the prepared pan.
Chill for 2 hours or until firm. Remove from the pan by lifting the edges of the foil. Cut into squares.
Put the watermelon chunks, sugar and MILKMAID into a blender or food processor.
Pulse until smooth.
Pour into chilled glasses and serve decorated with melon balls on cocktail sticks.