So first, I thought about my favorite summer foods, and one that came to mind was watermelon. But since this is a cake and dessert blog, how could I make it relevant? So I hit the Epicurious application on the Xyboard (I love this because unlike a laptop, the tablet is a little more kitchen-friendly) and did a search for watermelon desserts. One that caught my eye right away was Watermelon Pudding. How refreshing does that sound? And based on the recipe, it seemed easy, too. SCORE!
And to make it even better and cuter, I decided to save the watermelon shell to use as a serving dish! Now how freaking cute is that?
But here's where I need your help. If you think this is painfully adorable (and really, it is), could you please leave a comment on this post? Because the post with the most comments is eligible for a $250 prize. And I really feel like I'd like to use this money to go visit my little sister in San Francisco (and write about the bakeries I visit there, NATCH!).
Here's how I adapted the recipe I found to make the cute dish you see.
And before I post the recipe, let me say this disclosure-ly stuff: I am participating in the Verizon Wireless Midwest Savvy Gourmets program and have been provided with a wireless device and six months of service in exchange for my honest opinions about the product.
Watermelon Pudding Served in a Watermelon Shell
For the pudding
- 3 cups coarsely chopped seeded watermelon (about half of a small watermelon)
- 1/3 cup cornstarch
- 1/4 cup sugar
- 1 teaspoon fresh lemon juice, or to taste
- 1/3 cup heavy cream
For the whipped cream topping
- 1/3 cup heavy cream
- 1/4 cup mini chocolate chips
- red food coloring
- Slice your watermelon in half; scoop out the watermelon from one half (it should be enough). Reserve the hollowed-out half, as this will be your serving dish. Eat the other half in slices, with friends.
- Purée watermelon in a blender until smooth, then pour through a fine-mesh sieve into a medium saucepan, pressing on pulp and then discarding any remaining solids.
- Ladle about 1/4 cup watermelon juice into a small bowl and stir in cornstarch until smooth.
- Bring remaining watermelon juice and cream to a boil with the sugar, stirring until sugar is dissolved.
- Stir cornstarch mixture again, then whisk into boiling liquid.
- Reduce heat and simmer, whisking occasionally, 3 minutes. Whisk in lemon juice.
- Pour pudding through cleaned sieve into a bowl, then transfer to your empty watermelon shell. Let cool for 30 minutes, until cold. Cover loosely and chill until set, at least 3 hours.
- Just before serving, beat cream with remaining 1 teaspoon sugar in another bowl with an electric mixer until it just holds stiff peaks. Stir in a drop or two of food coloring last, stirring only until incorporated. Top the pudding with the pink whipped cream, and scatter with mini chocolate chips to bring the watermelon theme home. Enjoy chilled; this pudding will keep for 1 day in the fridge.