Watermelonpuddingorsauce Recipes

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WATERMELON PUDDING



Watermelon Pudding image

Categories     Milk/Cream     Dessert     Kid-Friendly     Quick & Easy     Watermelon     Summer     Chill     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 7

6 cups coarsely chopped seeded watermelon (from a 4 1/2-lb piece, rind discarded)
1/4 cup cornstarch
1/2 cup plus 1 teaspoon sugar
1 teaspoon anise seeds
2 teaspoons fresh lemon juice, or to taste
1/3 cup heavy cream
Garnish: chopped shelled pistachios (not dyed red); white or dark chocolate shavings, removed with a vegetable peeler

Steps:

  • Purée watermelon in a blender until smooth, then pour through a fine-mesh sieve into a 2-quart saucepan, pressing on pulp and then discarding any remaining solids.
  • Ladle about 1/4 cup watermelon juice into a small bowl and stir in cornstarch until smooth.
  • Bring remaining watermelon juice to a boil with 1/2 cup sugar and anise seeds, stirring until sugar is dissolved. Stir cornstarch mixture again, then whisk into boiling juice. Reduce heat and simmer, whisking occasionally, 3 minutes. Whisk in lemon juice.
  • Pour pudding through cleaned sieve into a bowl, then transfer to a wide 1-quart serving dish or 6 (2/3-cup) ramekins and chill, uncovered, until cold, about 30 minutes. Cover loosely and chill until set, at least 3 hours.
  • Just before serving, beat cream with remaining 1 teaspoon sugar in another bowl with an electric mixer until it just holds stiff peaks. Top pudding with whipped cream.

WATERMELON PUDDING OR SAUCE



Watermelon Pudding or Sauce image

A unique, good tasting, somewhat exotic dessert. Called "Gelo di Melone" if you use all the ingredients, a summer treat in Sicily. In making this the first time, I imagined soaking sliced sponge layers to make a true watermelon cake; or using this instead of raspberry jam in a trifle. This recipe is paraphrased (with apologies) from Nick Malgieri's book: Great Italian Desserts.

Provided by TommyGato

Categories     Dessert

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 7

5 cups fresh watermelon juice, from about 3 lbs. of watermelon (including foam)
2/3 cup sugar
1/2 cup cornstarch
1 teaspoon vanilla extract
2 tablespoons blanched pistachios, coarsely chopped (optional)
1/2 ounce semisweet chocolate, coarsely grated (about 2 tbs) (optional)
3 tablespoons candied citron peel, rinsed and chopped (optional)

Steps:

  • Prepare watermelon juice by scooping the meat and removing the seeds; liquefy in blender or food processor (I make extra to chill and drink).
  • Stir sugar and cornstarch in a saucepan; add about half the juice stirring until thoroughly combined, then add the rest.
  • Cook over moderate heat; stir, scraping the bottom with a wide spatula, occasionally at first, then constantly as it begins to thicken.
  • Reduce heat to low when the mixture begins to bubble and continue stirring for 3-5 minutes.
  • Pour into a bowl, stirring occasionally, until it reaches room temperature then stir in the vanilla.
  • Add the optional ingredients if desired and pour into individual serving cups or a serving dish.
  • Chill well before serving (it will thicken to a consistency like Jello as it chills) and serve with whipped cream or cookies if desired.
  • If using as a sauce, thin if necessary to the consistency desired with additional watermelon juice.

Nutrition Facts : Calories 128.7, Sodium 1.2, Carbohydrate 32, Fiber 0.1, Sugar 22.3

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