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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is a variation on the Sicilian classic gelo di melone, which is steeped with jasmine flowers. We substituted anise seeds but kept the traditional garnishes of chocolate shavings, pistachios, and whipped cream. Active time: 30 min Start to finish: 4 hr (includes chilling) Ingredients:
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 |
Directions:
1. 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.
2. Ladle about 1/4 cup watermelon juice into a small bowl and stir in cornstarch until smooth.
3. 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.
4. 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.
5. 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.
6. Cooks' note: Pudding can be chilled up to 1 day.
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