I used to eat way more pudding when I was a kid than I do as an adult. I’m not sure why I ever stopped, because pudding is pretty darn tasty. So when I stumbled across this recipe for watermelon pudding, I knew I had to rekindle my love affair with the sweet, creamy dessert.
I haven’t tried it for myself yet because I’ve been pretty busy lately (yes, too busy to make pudding). I’m also afraid to make this recipe because I have no idea what orange blossom water is.
2-1/2 pounds ripe watermelon
1/4 cup sugar
1/4 cup cornstarch
1 teaspoon orange blossom water
Pinch of ground cinnamon
1-1/2 ounces bittersweet chocolate, cut into small pieces
2 tablespoons chopped pistachios plus extra for sprinkling
Cut watermelon into chunks and remove rind and seeds. Put watermelon through a food mill or process in a blender to get about 2 cups juice.
Combine the watermelon juice, sugar and cornstarch in a saucepan, and stir until the cornstarch completely dissolves. Bring the mixture to a boil over high heat, stirring constantly. Let boil for a few minutes until the pudding is bright red. Stir in the orange blossom water and cinnamon.
Pour into 4 or 5 small ice cream goblets. When cool, stir in chocolate pieces and pistachios.
Refrigerate until well chilled. To serve watermelon pudding, sprinkle with chopped pistachios.
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