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Antipasti & Dolci

Jasmine infused watermelon pudding

Nicoletta, of Butera 28, shares her recipe for gelo di melone al gelsomino

(Feeds 6)

Takes 20 minutes, plus steeping and cooling time

 

INGREDIENTS

  • 1 watermelon (2½-3kg), flesh deseeded roughly chopped
  • 1 handful of jasmine flowers, plus some for decoration (optional)
  • 75g cornflour
  • 150-200g of sugar, depending on the sweetness of the watermelon
  • 100g dark chocolate chips, or shards of finely chopped dark chocolate

 

PREPARATION

  1. Push your chopped watermelon flesh through a fine-mesh sieve or whizz in a blender-until  smooth and measure out 1L of juice. If you have extra save, chill and serve with mint for a refreshing drink.
  2. Put the juice in a large bowl with the jasmine flowers and let steep for a few hours, then remove and discard the flowers.
  3. Pour the juice into a saucepan, add the sugar to taste and whisk in the cornflour.Cook over a low heat, stirring constantly until it comes to a boil and thickens. Time 1minute and remove from the heat.
  4. Pour into a large glass bowl or individual ramekins (or champagne saucers forglamorous presentation!) and let cool. Refrigerate until set and cold.
  5. Before serving, garnish with chocolate chips (so as to imitate the watermelon seeds)and jasmine flowers