Watermelon starch pudding

Name: Watermelon starch pudding
Ingredients: 1 liter watermelon juice; 100 g sugar; 100 g food starch; 1 teaspoon vanilla essence; 15 g ground walnuts; 20 ml chocolate topping; 10 g chocolate flakes; 10 g almond flakes

Dessert - Watermelon starch pudding by Izabela I. - Recipia

Watermelon starch pudding thickens with starch and, once chilled, takes on a smooth texture somewhere between a cream and a jelly, with a fresh fruit flavor. Where I’m from, watermelon is called lubeniță; the strained juice is thickened on the stove, then the pudding cools in molds before going into the fridge. I like it best in little cups, with chocolate flakes on top. Preparation: 20 minutes. Cook time: 6 minutes. Rest: 1 hour and 30 minutes. Total time: 1 hour and 56 minutes. Servings: 4. About 320 kcal and 3 g protein per serving.

Ingredients

1 liter watermelon juice
100 g sugar
100 g food starch
1 teaspoon vanilla essence
15 g ground walnuts
20 ml chocolate topping
10 g chocolate flakes
10 g almond flakes

Preparation

1. Cut the watermelon into small cubes and remove the seeds. Blend it for a few seconds, then strain it through a sieve until you have 1 liter of red juice. 2. Put the starch and sugar in a small saucepan. Stir them with 45 ml of cold juice until the starch dissolves, then pour in the remaining 955 ml of juice and mix until smooth. 3. Set the saucepan over medium heat and stir continuously for 6 minutes, until the mixture thickens and turns creamy, with no lumps. 4. Take it off the heat and stir in the vanilla essence. Pour the pudding into four molds and leave it to cool for 30 minutes, then refrigerate it for 1 hour. 5. Sprinkle the ground walnuts, almond flakes and chocolate flakes on top, then add the chocolate topping.

Notes

Texture-wise, it’s like a starch cream, not rice pudding, but the watermelon flavor stays front and center. You can leave out the ground walnuts and almond flakes if you avoid tree nuts. A very ripe watermelon may make a sweeter juice, so taste it before sweetening it. For more servings, increase all the amounts in the same proportion; I serve it after lunch, made ahead of time. Keep the cups covered in the fridge for up to 3 days.