Watermelon Pudding Recipes

WATERMELON PUDDING OR SAUCE

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.

WATERMELON PUDDING

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.