Sicilian Watermelon Pudding
3 pounds [1.4 kg] ripe watermelon flesh [about a 5 to 6-pound / 2.27 to 2.7 kg watermelon]
2/3 cup [130 g] sugar
1/2 cup [125 mL] cornstarch
1 teaspoon [5 mL] vanilla extract or Triple Sec [orange liqueur]
3 tablespoons [45 mL] chopped pistachios
1 ounce [28 g] bittersweet chocolate, coarsely chopped
Sweetened whipped cream, to garnish [optional]
Ground cinnamon, to sprinkle
Remove the watermelon flesh from the rind.
Cut the flesh into large cubes.
Transfer watermelon cubes into a blender or food processor.
Blend until smooth.
Combine sugar and cornstarch into a saucepan.
Whisk in watermelon puree.
Stirring, bring to a boil over medium-low heat.
Continue cooking for about 5 minutes, until mixture has thickened.
Remove form the heat before stirring in vanilla or Triple Sec.
Pour mixture into a bowl.
Place a piece of plastic wrap directly on the surface to prevent a skin from forming.
Allow to cool to room temperature.
If you want to make the pudding with chopped pistachios and chocolate stirred in, do that now.
Otherwise refrigerate the pudding until well chilled.
To serve, spoon pudding into individual dessert dishes.
Top each serving with a dollop of whipped cream then evenly sprinkle with chopped pistachios and chocolate.
Sprinkle each with some cinnamon, and serve.
3 pounds [1.4 kg] ripe watermelon flesh [about a 5 to 6-pound / 2.27 to 2.7 kg watermelon]
2/3 cup [130 g] sugar
1/2 cup [125 mL] cornstarch
1 teaspoon [5 mL] vanilla extract or Triple Sec [orange liqueur]
3 tablespoons [45 mL] chopped pistachios
1 ounce [28 g] bittersweet chocolate, coarsely chopped
Sweetened whipped cream, to garnish [optional]
Ground cinnamon, to sprinkle
Remove the watermelon flesh from the rind.
Cut the flesh into large cubes.
Transfer watermelon cubes into a blender or food processor.
Blend until smooth.
Combine sugar and cornstarch into a saucepan.
Whisk in watermelon puree.
Stirring, bring to a boil over medium-low heat.
Continue cooking for about 5 minutes, until mixture has thickened.
Remove form the heat before stirring in vanilla or Triple Sec.
Pour mixture into a bowl.
Place a piece of plastic wrap directly on the surface to prevent a skin from forming.
Allow to cool to room temperature.
If you want to make the pudding with chopped pistachios and chocolate stirred in, do that now.
Otherwise refrigerate the pudding until well chilled.
To serve, spoon pudding into individual dessert dishes.
Top each serving with a dollop of whipped cream then evenly sprinkle with chopped pistachios and chocolate.
Sprinkle each with some cinnamon, and serve.
via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/recipe-exchange/53349-sicilian-watermelon-pudding.html
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