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The individual puddings are made all the more exotic with traditional flavors of cinnamon or jasmine extract (make it by steeping white jasmine flowers in hot water, or use bottled essence) and a garnish of chopped pistachios and/or dark chocolate (a great combination that is supposed to be reminiscent of watermelon seeds), or sometimes even candied pumpkin.
Watermelon Pudding (Gelo d'Anguria)
Serves 6 to 8 people
- 4cups (1 liter) watermelon juice (about 3 pounds of watermelon, depending on how juicy it is)
- 2/3cup (100 grams) cornstarch (cornflour)
- 1/2cup (100 grams) sugar (or up to 1 cup/200 grams/1 cup, depending on the natural sweetness of the fruit)
- Optional flavors: jasmine extract, ground cinnamon
- Optional garnishes: chopped dark chocolate, chopped unsalted pistachios
- To obtain the watermelon juice, chop up watermelon pieces and pass through a food mill (passaverdura), blend in a blender or food processor and filter the juice through a sieve, or use a juicer.
- In a small bowl, combine the cornstarch with about 1/2 cup of the juice and mix until smooth, being sure there are no lumps of starch. In a wide pot, add this to the rest of the juice and bring to a gentle simmer. Add sugar and taste for sweetness (you can adjust by adding more but I don't recommend using more than 1 cup total). If using, add the cinnamon or jasmine. As the mixture begins to cook, you will notice it getting thicker. Cook for about 10 minutes, or until it coats the back of a spoon and a finger drawn through it leaves a line (you are looking for a consistency similar to lemon curd).
- Pour into individual containers such as ramekins, pretty glasses, or even jars for serving and set in the refrigerator, 4 to 6 hours or until chilled and set. It will still be a little wobbly and you can eat it directly out of the glass or ramekin with a spoon or even turn it out onto a plate like panna cotta. Decorate the tops with dark chocolate or pistachios.
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