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
Watermelon Pudding
Watermelon Pudding

Instructions

  1. Makes 3 to 4 servings of 0.5 liters each
  2. 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.
  3. For me it was 2 liters, of which 600 ml were used for a cake, the rest was poured into a large saucepan.
  4. Possibly follow up now.
  5. 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.
  6. Pour into three deep plates rinsed with cold water, eat either hot or after cooling.
  7. Own recipe

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