Watermelon with cream

Watermelon with cream – a fresh and refreshing dessert that brings summer into every bite. This simple yet refined dish combines the natural sweetness of watermelon with a velvety cream, perfect for warm days. It is a gluten-free recipe that is easy to make and will impress both friends and family. Let us guide you step by step through this culinary adventure.

Preparation time:
- Preparation time: 15 minutes
- Cooking time: 15 minutes
- Cooling time: 2 hours
- Total: 2 hours and 30 minutes
- Number of servings: 4 servings

The story of the dessert
Watermelon is the symbol of summer, reminding us of days spent at the beach or picnicking in the park. This recipe has deep roots in culinary traditions, where fresh fruits were used to cool and delight the senses. Watermelon with cream is not just a simple dessert; it is an experience that brings together flavors and textures, making it ideal for any occasion.

Ingredients
- 2 small watermelons (approx. 600 g)
- 30 g cornstarch
- 4 tablespoons of sugar
- 3 egg yolks
- 500 ml milk
- 1 lemon peel

Useful
- A sharp knife
- A small saucepan
- A whisk or spatula for mixing
- A sieve to remove the lemon peel
- Bowls for serving

Step by Step Instructions

1. Preparing the watermelon
Start by washing the watermelons well under cold running water. Then, using a sharp knife, cut each watermelon in half, creating two equal parts. Use a spoon to remove the seeds from the inside, being careful not to damage the flesh. Place the watermelon halves cut side down on a paper towel or cutting board to drain.

2. Preparing the cream
In a small saucepan, mix the cornstarch with the 4 tablespoons of sugar. Add the egg yolks and mix well until the mixture becomes a smooth paste. Then, gradually pour in the milk, stirring constantly to avoid lumps.

3. Thickening the cream
Place the saucepan over medium heat. Add the lemon peel to the milk mixture and stir continuously. It is important not to let the cream boil vigorously, but to thicken gradually. Continue stirring to prevent sticking to the bottom of the saucepan. When the cream has thickened (about 10-15 minutes), remove the lemon peel and take the saucepan off the heat.

4. Filling the watermelons
Distribute the milk cream evenly into each half of the watermelon, being careful to fill each cavity. Place the filled watermelons on a plate and refrigerate for at least 2 hours, so the cream cools and sets.

5. Serving
When you are ready to serve, take the watermelons out of the fridge. Sprinkle a little cinnamon on top of each half to add a dash of flavor and a decorative touch. You can also use fresh mint leaves for an extra touch of freshness.

Useful tips
- Choose the watermelons: Make sure the watermelons are ripe and juicy. Buy watermelons that feel heavy for their size, which suggests a juicier flesh.
- Variations: You can add a splash of vanilla extract or a little rum to the milk cream to enhance the flavors.
- Calories and nutritional benefits: Each serving contains approximately 180-200 calories, and watermelon is an excellent source of vitamins A and C, as well as hydration due to its high water content. Milk provides calcium and protein, adding extra nutritional benefits.

Frequently asked questions
- Can I use larger watermelons? Of course! You can adapt the recipe to the size of the watermelon, but make sure the cream proportions are correct.
- Can I prepare the cream in advance? Yes, you can make the cream a day ahead and store it in the fridge, then fill it with the watermelon before serving.
- What drinks pair well with this dessert? A fresh lemonade or a fruit-based cocktail would be perfect to accompany this refreshing dessert.

Conclusion
Watermelon with cream is a simple and delicious recipe, perfect for hot summer days. Experiment with flavors and textures, and don’t hesitate to put your personal touch on this recipe. Whether you serve it at a party or just to treat yourself, this dessert will surely become your favorite. Enjoy every bite and savor the taste of summer!