In a bowl, whisk milk and honey until blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.

The next day. Whip cream until it begins to form firm peaks.

Cut feta cheese in small pieces, add mascarpone and puree in food processor.

Fold whipped cream in the feta mixture and refrigerate.

Cut watermelon in small pieces (discard seeds). I used a tiny star cookie cutter.

Spoon the half the chia pudding into 2 bowls or glasses; divide the watermelon over the 2 glasses (leaving a few pieces for decoration).

Divide feta mousse over watermelon and cover with remaining chia seeds pudding.

Decorate top of dessert with watermelon and basil or mint and serve.