Watermelon Pudding

Watermelon pudding topped with whipped cream.

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5 from 1 vote

Easy summer dessert! Add some Pernod or other fruit liqueur to you whipped cream to fancy it up if you like.

Prep Time15

Cook Time7

Chilling Time4

Total Time4 22

Course: Dessert

Cuisine: American

Servings: servings

Calories: 244kcal

Author: Carolyn Hetke

Ingredients

4 cups seedless watermelon pieces
2 tablespoon cornstarch see variation below for gelatin version
¼ cup sugar + 1 tsp
½ teaspoon fennel seeds optional
1 teaspoon fresh lemon juice
⅓ cup whipping cream
3 tablespoon Pernod optional
2 tablespoon pistachios for garnish crushed
2 tablespoon grated chocolate for garnish preferably good quality dark chocolate

Instructions

Watermelon Pudding

Blend the watermelon well. Strain puree through a fine sieve and discard any solids.
Add 2 Tbsps cornstarch to a small jar with a tight fitting lid. Remove 2 Tablespoons of watermelon juice and pour over the cornstarch. Shake very well to remove all lumps. Set aside.
Bring the remaining watermelon juice, ¼ cup of sugar and fennel seeds to a boil in a saucepan over medium/high heat. Stir until sugar is dissolved. Shake the cornstarch jar again and whisk in to the saucepan. Reduce heat and simmer about 3 minutes, stirring a few times. Stir in lemon juice.
Remove from heat and pour mixture through a fine sieve into a serving bowl or 4 individual cups. Discard solids. Cover and chill about 4 hours to allow pudding to set.

Toppings

Beat cream with 1 teaspoon of sugar ( and Pernod if using) until medium peaks form. Crush pistachios and grate a bit of dark chocolate.
Spoon or pipe whipped cream on top of the pudding and sprinkle with pistachio crumbs and chocolate shavings.
Pudding will keep in the fridge about 2 days.

Notes

Variation: For a more gelled consistency use gelatin to thicken the pudding.

Take 3 cups of strained watermelon puree and reserve remaining puree for another user.

Sprinkle 28 grams unflavoured gelatin over ¼ cup of the watermelon puree and set aside for 5 minutes.

Meanwhile, add the lemon juice and icing sugar (omit fennel seeds) to the remaining 2 ¾ cups of puree. Heat just until the sugar is dissolved. Remove from heat and stir in the gelatin mixture.

Divide among 4 serving cups. Refrigerate until set, about 3 hours at least. Will keep covered in the fridge for a couple of days. Proceed with toppings when ready to serve.

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