Gelo Di Mellone -
Enjoy the refreshing and floral flavors of this Watermelon Jasmine Pudding. Infused with delicate jasmine flowers, this light and sweet dessert is a perfect treat for a sunny day. Topped with a sprinkle of pistachios, a dusting of cinnamon, and a touch of chocolate shavings, this pudding is as visually appealing as it is delicious. Indulge in a taste of summer with every spoonful of this delightful treat.
— Constant Cookbook
Ingredients
- 1 kg watermelon, peeled
- 100g sugar
- 80g cornstarch
- Jasmine flowers
- To decorate:
- chopped pistachios
- cinnamon powder
- chocolate shavings
- some jasmine flowers
Instructions
- Infuse the jasmine flowers in a pot with a bit of water. Heat for a few minutes and then leave to infuse until cold.
- Put the seedless watermelon in a mixer with sugar, cornstarch and mix.
- Pour the mixture in a pan and reheat until it reaches boiling point. Then let it boil for three minutes. Add the jasmine water.
- Chill for a couple of hours and serve it in cups or you can use to fill a baked tart case.
- Finish off with chopped pistachios, cinnamon powder, chocolate shavings and some jasmine flowers.
Yield
Serves 6
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