Watermelon pudding is a light and original summer dessert.
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Preparation 60 min
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Portions
8 people
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Difficulty
Medium
For the pudding:
2 kg watermelon, rind removed
75 to 100 g sugar, depending on how sweet the watermelon is
80 g cornstarch
3 tbsp jasmine water (made by steeping a small handful of jasmine flowers in water), optional, or the same amount of rose water, also optional
1/4 cup candied squas, cut into small cubes (optional)
1.5 tbsp dark chocolate chips (optional)
For the topping:
2 to 3 tbsp coarsely ground or flaked pistachios
Ground cinnamon
Recipe tips : This gelo di melone is always made in mid-August, for the Feast of the Assumption, when the jasmine is still in full bloom. If you cannot get hold of jasmine flowers, use rose water or leave out the flavouring altogether. Traditional gelo di melone is quite thick, but I use less cornflour than recommended in classic recipes, to achieve a lighter texture and a more pronounced fruity flavour. I also prefer to make mine without adding candied zuccata – a type of long, pale courgette similar to our ‘are’ – or chocolate chips. If you do add the zuccata (courgette) and chocolate chips, divide them evenly between eight small individual bowls or arrange them at the bottom of a large serving bowl.
-
Preparation 60 min
-
Portions
8 people
-
Difficulty
Medium
For the pudding:
2 kg watermelon, rind removed
75 to 100 g sugar, depending on how sweet the watermelon is
80 g cornstarch
3 tbsp jasmine water (made by steeping a small handful of jasmine flowers in water), optional, or the same amount of rose water, also optional
1/4 cup candied squas, cut into small cubes (optional)
1.5 tbsp dark chocolate chips (optional)
For the topping:
2 to 3 tbsp coarsely ground or flaked pistachios
Ground cinnamon
