Watermelon Pudding
6 servings
30 minutes
Watermelon pudding is a refreshing dessert with a delicate texture and subtle fruity aroma. Its roots trace back to traditional European sweets, where fruits and light thickeners were used to create airy treats. This dessert combines the juiciness of watermelon with the lightness of vanilla cream, creating a harmony of flavors. It is perfect for summer days when you crave something refreshing and light. It can be served with whipped cream, crushed pistachios, and grated chocolate, adding textural contrasts and richness of flavor. The special charm of this pudding lies in its simplicity and naturalness.
1
Turn the watermelon flesh (without seeds) into puree using a blender.
- Watermelon pulp: 1.5 kg
2
Add sugar and corn starch to the saucepan. Mix in the watermelon puree. Bring the mixture to a boil over medium heat, stirring constantly and scraping the bottom of the saucepan with a wooden spatula. Cook for about five more minutes until the watermelon mixture thickens slightly.
- Sugar: 65 g
- Cornstarch: 80 g
- Watermelon pulp: 1.5 kg
3
Remove the pot from heat, add vanilla extract. Use a silicone spatula to strain the mixture through a fine sieve, then cover it with plastic wrap and refrigerate for four hours.
- Vanilla extract: 1 teaspoon
4
Before serving, the pudding can be decorated with whipped cream, ground pistachios, candied fruits, and grated chocolate, and sprinkled with cinnamon.
- Whipped cream: to taste
- Candied fruit: to taste
- Ground pistachios: to taste
- Dark chocolate: to taste
- Ground cinnamon: to taste