[vc_row][vc_column][vc_custom_heading text=”Sweet Jellied Watermelon Pudding” font_container=”tag:h1|text_align:left” use_theme_fonts=”yes” el_class=”beheadings”][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_single_image image=”736″ img_size=”large”][vc_facebook][/vc_column][vc_column width=”1/2″][vc_custom_heading text=”ingredients” use_theme_fonts=”yes” el_class=”beheadings”][vc_column_text el_class=”food-description”]VEGAN


a watermelon of about 1 kg

3 heaped tablespoons corn starch

2-3 tablespoons sugar

1 tablespoon orange liqueur

1 bar of dark chocolate

handful of pistachios[/vc_column_text][vc_custom_heading text=”recipe” use_theme_fonts=”yes” el_class=”beheadings”][vc_column_text el_class=”food-description”]


  1. Halve the watermelon and spoon out the flesh, discarding all the seeds, and pulse in a blender or food processor until smooth. Strain into a bowl using muslin, cheesecloth, or fine sieve. Skim the foam off the juice. Measure half a litre.
  2. In a small heavy-based saucepan, whisk the starch and sugar with some of the watermelon juice until completely dissolved. Gradually add the remaining juice, stirring constantly.
  3. Increase the heat all the way and boil the mixture, then reduce again and cook for a few more minutes. Stir constantly as it thickens, as if cooking vanilla pudding.
  4. Rinse 5 moulds with cold water and divide the pudding among them. When cooled down, refrigerate for at least an hour.
  5. Chop the chocolate and pistachios finely. Place a chilled dessert plate over the mould, invert, and tap to release. Sprinkle with the chocolate and pistachios.
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