Creamy & Fruity Watermelon Pudding
This Watermelon Pudding is a refreshing and creamy dessert made with fresh watermelon juice, silky custard, and whipped cream. A perfect summer treat that looks elegant but is simple to make at home.
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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