Watermelon jelly
4 servings
30 minutes
Watermelon jelly is a refreshing dessert perfect for hot summer days. Its roots can be traced back to British cuisine, where jelly is a popular treat. Soft and slightly wobbly, it has the sweet taste of ripe watermelon with a hint of citrus tang from lemon juice. Its simplicity makes it accessible even for beginner cooks. This dish pairs well with light cream or fresh berries, creating a harmony of textures and flavors. Watermelon jelly not only delights the eye with its bright color but also refreshes thanks to its natural composition. It can be served as a standalone dessert or used in layered fruit compositions. A wonderful option for family dinners, picnics, and festive events.
1
In a small bowl, mix gelatin and 0.25 cup of cold water. Let it swell for 5 minutes.
- Gelatin: 15 g
2
Meanwhile, in a saucepan, mix sugar, a pinch of salt, and 0.25 cup of water. Bring to a boil, stirring, over high heat until the sugar dissolves. Remove from heat and stir in the gelatin mixture.
- Sugar: 0.5 glass
- Salt: to taste
3
In a blender, mix lemon juice and half of the watermelon flesh. Blend until pureed. Then add the remaining flesh and blend again. Strain through a sieve. You will need only 3 cups of puree.
- Lemon juice: 1 tablespoon
- Watermelon pulp: 1.5 kg
4
Mix 3 cups of watermelon puree and gelatin mixture. Pour into 6 dessert cups. Refrigerate until set.
- Gelatin: 15 g
- Watermelon pulp: 1.5 kg