Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
- 2-1/2 pounds ripe watermelon
- 1/4 cup sugar
- 1/4 cup cornstarch
- 1 teaspoon orange blossom water
- Pinch of ground cinnamon
- 1-1/2 ounces bittersweet chocolate, cut into small pieces
- 2 tablespoons chopped pistachios plus extra for sprinkling
Combine the watermelon juice, sugar and cornstarch in a saucepan, and stir until the cornstarch completely dissolves. Bring the mixture to a boil over high heat, stirring constantly. Let boil for a few minutes until the pudding is bright red. Stir in the orange blossom water and cinnamon.
Pour into 4 or 5 small ice cream goblets. When cool, stir in chocolate pieces and pistachios.
Refrigerate until well chilled. To serve watermelon pudding, sprinkle with chopped pistachios and, if available, garnish with jasmine flowers.
Yield: 4 to 5 servings
Source: Desserts and Sweet Snacks: Rustic Italian Style by Viana La Place (Wm. S. Morrow)
Reprinted with permission.