serves
6
prep
15 minutes
cook
20 minutes
difficulty
Easy
serves
6
people
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 1.5 kg seedless watermelon flesh, chopped
- 100 g caster sugar
- 100 g (⅔ cup) cornflour, sifted
- 1 tsp vanilla extract
- whipped cream, chopped pistachios, chopped dark chocolate, and shaved candied cedro (see Note) (optional), to garnish
Chilling time 4 hours
Cooling time 30 minutes
Instructions
Place watermelon in a blender or food processor and blend until smooth. Strain into a bowl through a fine sieve and, using the back of a spoon, push down to extract as much of the liquid as possible.
Place sugar and cornflour in a saucepan and whisk to combine, then add 80 ml watermelon pulp and vanilla extract, stirring until the cornflour has dissolved. Add remaining watermelon pulp to pan and bring to the boil over medium heat, whisking constantly. Continue to whisk for a further 6 minutes or until thick, then remove from heat and cool to room temperature, whisking mixture occasionally to prevent surface forming a skin.
Transfer to a clear glass serving dish (for best results) and cover with plastic wrap.
Chill for 4 hours or until set. Serve topped with cream, pistachios, chocolate and cedro, if using.
Note
• Candied cedro, also called citron, is available from specialist food shops.
Photography by Chris Chen
As seen in Feast magazine, Dec/Jan 2013, Issue 27.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
