Watermelon Pudding

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Dessert
Cuisine	European
Servings (Default: 3)

Ingredients

1 melon (s), watermelon approx. 3 kg
possibly sugar
0.5 ½ lemon juice, it
40 g cornstarch, for 500 ml juice / porride each
1 pinch (s) salt

Instructions

Makes 3 to 4 servings of 0.5 liters each
Peel the watermelon, if possible until the red pulp, cut it, put it in a large bowl and use an electric. Mash the hand blender, the remaining firm shell can now be easily fished out.
For me it was 2 liters, of which 600 ml were used for a cake, the rest was poured into a large saucepan.
Possibly follow up now.
Take out half a cup of juice to dissolve almost 120 g of cornstarch, this was then stirred into the boiling melon juice / pulp and gently boiled, CAUTION, it bubbles very strongly.
Pour into three deep plates rinsed with cold water, eat either hot or after cooling.
Own recipe

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.