Cut the watermelon into pieces and remove the stones. Puree the prepared pulp with a hand blender. Put a liter of juice aside, the rest is no longer needed.
Stir the starch with 5 tablespoons of melon juice until smooth and bring to a boil with the remaining juice as well as the sugar, cinnamon and clove powder in a saucepan. Simmer for two to three minutes, stirring constantly.
Fill into six pudding molds or small coffee cups and let set in the refrigerator for 5 hours or overnight. Turn out and serve with the vanilla sauce.
It tastes like a solid, overturned cold bowl. This dessert is very refreshing, looks a lot and is something different than a cream dessert!
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