Watermelon Pudding
Ingredients
4 cups coarsely chopped, seeded watermelon
2 tbsp cornstarch
¼ cup granulated sugar
½ vanilla extracts
2 tsp strained freshly squeezed lemon juice
Method
Puree the watermelon in a mixer until smooth. Pour through a fine-mesh strainer into a measuring cup, discarding remaining solids. You should have just about 3 cups (750 ml) watermelon juice.
Ladle 2 tbsp watermelon juice into a small bowl and stir in the cornstarch, until smooth.
Pour the remaining watermelon juice into a medium saucepan. Bring to a boil, then simmer for 5 minutes. Add the sugar and vanilla seeds, and whisk until the sugar is dissolved. Stir the cornstarch mixture again, then whisk into the watermelon juice. Simmer, whisking occasionally, for 3 minutes, then whisk in the lemon juice.
Pour the pudding through a clean strainer and into a measuring cup, then transfer to small glass jars, glasses, or ramekins. Cover and chill until set, at least 3 hours. Before serving, garnish the watermelon puddings with whipped cream and pistachios.
Watermelon juice
Ingredients
Watermelon
Sugar
Lemon juice
Ice
Method
Cut the watermelon into pieces, separate the seeds and put it in a grinder, now add a little water, lemon juice and sugar and grind.
Then take the juice out of the grinder and filter it with a muslin cloth to separate the pulp and the syrup.
Then put ice cubes in a glass and pour the juice over it, lemons can be added to your liking to add more flavor.
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