We’re on Letter W and W definitely works with Watermelon which I’ve been craving due to the beautifully warm weather. We settled on Watermelon Pudding because it had been on our “to make” list for a looooong time.
When I first heard of Watermelon pudding it was a few years ago at a dinner party with my extended family. A woman was raving about something called Gelo di melon she had at a local fine dining restaurant. I remember wondering at the time if that was some kind of exclusive thing. It’s not. I googled it. It’s a Sicilian pudding and it’s quite popular, actually. And delicious, but I am getting ahead of myself.
I looked around for years at dozens of recipes, and the one thing I kept seeing people mention, is that it was traditionally made with the addition of jasmine water but being as jasmine water is fairly difficult to find sold anywhere, and I don’t have jasmine flowers (or the time and patience) to steep my own, I waited to try the recipe the traditional way instead of using vanilla extract or rose extract (other things people used to substitute.)
Well I finally located a place to get jasmine extract, and I created my own jasmine water from the extract and used it to make this very delicious dessert. The kids enjoyed it a lot!
- 3-4 lb. of the flesh of the watermelon
- ⅓ - ½ c. sugar (depends on how sweet the watermelon is)
- ⅔ c. cornstarch
- 3 Tbs. jasmine water
- ¼ c. ground pistachios
- ground cinnamon, if desired
- Cut your watermelon into small pieces, removing all seeds. Place the flesh of the watermelon into your food processor and process until smooth.
- Place into a bowl. Add the sugar and the cornstarch together and whisk well.
- Pour into a pot on the stove over medium heat.
- Bring the mixture to a boil, stirring constantly.
- Allow to boil for about 2 minutes or so.
- Remove from the heat and add the jasmine water.
- Divide the pudding equally among 8 serving dishes.
- Refrigerate for at least an hour.
- Serve chilled and sprinkled with ground pistachios and some cinnamon.