Sicilian Watermelon Pudding

Ingredients:

4 cups watermelon, coarsely chopped, seeded, and rind discarded
2 tablespoons cornstarch
60ml cane sugar (or granulated sugar)
10ml vanilla bean paste
2 tablespoons freshly squeezed lemon juice, strained
Whipped cream (optional), to serve
Roasted, shelled pistachios, coarsely chopped or ground, to serve

Method:

1. Puree the watermelon in a blender until smooth. Pour the mixture through a fine-mesh strainer into a measuring cup, discarding remaining solids. You should have just about 750ml watermelon juice.

2. Ladle 30ml of watermelon juice into a small bowl. Stir in the cornstarch, until smooth.

3. Pour the remaining watermelon juice into a medium saucepan. Bring to a boil, then simmer for five minutes to reduce it a little.

4. Add the sugar and vanilla seeds, and whisk until the sugar is dissolved.

5. Stir the cornstarch mixture again, then whisk into the watermelon juice. Simmer, whisking occasionally, for three minutes, then whisk in the lemon juice.

6. Pour the pudding through a clean strainer and into a measuring cup. Then, transfer to small glass jars, glasses or ramekins. Cover and chill for at least three hours until they are set.

7. Right before serving, garnish the watermelon puddings with whipped cream and pistachios, if desired.

Image Credit: Source