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Sicilian watermelon and rosewater puddings
Sicilian watermelon and rosewater puddings
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Prep Time:
270 minutes
Cook Time:
5 minutes
Total Time:
275 minutes
Ingredients:
  • 3kg piece seedless watermelon
  • 50g cornflour
  • 165g caster sugar
  • 3/4 tsp rosewater
  • 100g dark chocolate, coarsely grated
  • 0.63 gm ground cinnamon
  • 300ml double cream, whipped to soft peaks
  • 70g pistachio
Instructions:
  • Peel the watermelon and cut it into chunks. Blend the chunks in a food processor until smooth. Pass the puree through a fine sieve into a bowl to measure 3 cups (750ml) of liquid. Combine 1/3 cup (80ml) watermelon juice with cornflour until smooth. In a saucepan, mix the cornflour mixture with the rest of the watermelon juice, sugar, and lemon juice. Cook over medium heat until it boils and thickens, then cook for an additional 2 minutes. Let it cool for 15 minutes, then add rosewater. Divide the mixture into 6 glasses and refrigerate for at least 4 hours until set.
  • Sprinkle half of the chocolate over the puddings. Mix cinnamon into the cream, then drizzle it over the chocolate. Top with the rest of the chocolate and pistachios. Enjoy!

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