My Watermelon Bavarois is a light, no-bake French custard dessert set with gelatin. It’s incredibly refreshing, silky smooth, and perfect for a summer party.
My Favorite Watermelon Pudding
Watermelon is one of my favorite fruits, especially in the summer when it’s so refreshing and naturally sweet.
Yesterday, I bought a large one and after enjoying half, I still had plenty left.
Instead of just eating it as is, I thought it would be fun to turn it into something a little more special—so I decided to make a smooth and creamy Watermelon Pudding. It’s the perfect way to enjoy this fruit in a new and delightful way.
Why You‘ll Love This Recipe
- Refreshing, fruity, and creamy all at once
- A stunning dessert that looks like it came from a patisserie
- Perfect for summer gatherings, yet easy enough to make at home
- Naturally customizable with plant-based milk or sugar alternatives
Ingredients:
For the Watermelon Juice:
- 300g watermelon, peeled and cubed (ripe, seedless varieties like 8424 or Kirin preferred)
For the Custard Base:
- 3 egg yolks, at room temperature
- 50g zero-calorie sweetener (or granulated sugar)
- 200g whole milk
For Structure and Texture:
- 10g gelatin sheets
- 150g heavy cream (≥30% fat), well chilled
- 100ml ice water (for soaking gelatin)
Optional for Color:
- Red food coloring (liquid, food-grade), to desired shade
Note on Ingredients:
- Watermelon: You need 100g of strained watermelon juice. Using a seedless variety saves time, but if yours has seeds, simply strain the juice thoroughly through a fine-mesh sieve.
- Egg Yolks: It is important that the yolks are at room temperature to blend smoothly with the other ingredients and prevent curdling. If you are concerned about consuming raw eggs, use pasteurized eggs.
- Gelatin: Gelatin sheets are recommended for the clearest set and smoothest texture. If you must substitute with powder, use 15g of gelatin powder dissolved in 50g of cold water.
- Ice Water: Using ice water to soak the gelatin is essential. Warm water will cause the gelatin to dissolve and lose its gelling power.
Instructions
Make the watermelon juice
Peel and cut watermelon into small pieces, blend, then strain through a fine sieve to remove pulp. Reserve 100 g smooth juice.
Prepare the custard base
In a clean, dry bowl, whisk 3 egg yolks with 50 g sweetener until smooth. Heat 200 g milk in a saucepan over low heat until small bubbles appear at the edges (do not boil). Remove from heat, slowly pour into yolks while whisking constantly. Return to saucepan, cook gently over low heat, stirring until thickened (coats the back of a spoon). Remove from heat immediately.
Combine gelatin & cream
Remove softened gelatin sheets from ice water, squeeze out any excess water from the gelatin sheets, and stir into the hot custard until dissolved. Whip the chilled cream with a mixer on low speed until yogurt-like consistency with clear lines. Gently fold custard into whipped cream until smooth.
Color & set
Add 100 g watermelon juice and food coloring if desired. Mix until evenly blended. Pour into parchment-lined mold, tap to release bubbles, and refrigerate at least 4 hours until set.
Unmold & serve
Carefully unmold, slice, and enjoy your watermelon pudding.
Frequently Asked Questions
Can I use gelatin powder instead of sheets?
Yes. Use 15 g gelatin powder dissolved in 50 g cold water to replace 10 g gelatin sheets.
What if I don‘t want to use raw egg yolks?
Use pasteurized eggs or edible-grade yolks for safety.
Can I make it dairy-free?
Yes. Substitute whole milk with coconut or plant-based milk, and use a dairy-free whipping cream alternative.
How long does it keep?
Store in the refrigerator, covered, for up to 2 days.
Creamy & Fruity Watermelon Pudding
Ingredients
For the Watermelon Juice:
- 300 g watermelon peeled and cubed (ripe, seedless varieties like 8424 or Kirin preferred)
For the Custard Base:
- 3 egg yolks at room temperature
- 50 g zero-calorie sweetener or granulated sugar
- 200 g whole milk
- For Structure and Texture:
- 10 g gelatin sheets
- 150 g heavy cream ≥30% fat, well chilled
- 100 ml ice water for soaking gelatin
Optional for Color:
- Red food coloring liquid, food-grade, to desired shade
Instructions
Make the watermelon juice
- Peel and cut watermelon into small pieces, blend, then strain through a fine sieve to remove pulp. Reserve 100 g smooth juice.
- Prepare the custard base
- In a clean, dry bowl, whisk 3 egg yolks with 50 g sweetener until smooth. Heat 200 g milk in a saucepan over low heat until small bubbles appear at the edges (do not boil). Remove from heat, slowly pour into yolks while whisking constantly. Return to saucepan, cook gently over low heat, stirring until thickened (coats the back of a spoon). Remove from heat immediately.
Combine gelatin & cream
- Remove softened gelatin sheets from ice water, squeeze out any excess water from the gelatin sheets, and stir into the hot custard until dissolved. Whip the chilled cream with a mixer on low speed until yogurt-like consistency with clear lines. Gently fold custard into whipped cream until smooth.
Color & set
- Add 100 g watermelon juice and food coloring if desired. Mix until evenly blended. Pour into parchment-lined mold, tap to release bubbles, and refrigerate at least 4 hours until set.
Unmold & serve
- Carefully unmold, slice, and enjoy your watermelon pudding.
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