Description
Watermelon Pudding Cups are a refreshing and light summer dessert featuring smooth watermelon puree set with gelatin and folded with delicate whipped cream. This chilled treat offers a perfect balance of sweet and tangy flavors, making it ideal for hot weather and gatherings.
Ingredients
Scale
Watermelon Mixture
- 6 cups cubed seedless watermelon, chilled
- 1/4 cup granulated sugar (adjust to taste based on watermelon sweetness)
- 2 tablespoons lemon juice, freshly squeezed
- 1 packet (1/4 ounce) unflavored gelatin
- 1/4 cup cold water
Whipped Cream
- 1 cup heavy cream, chilled
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Optional Garnishes
- Fresh mint sprigs
- Watermelon wedges
- Whipped cream
Instructions
- Prepare the Watermelon Puree: Cube the chilled watermelon and blend it until smooth. For a silky texture, strain the puree through a fine-mesh sieve. Taste and adjust sweetness by stirring in granulated sugar as needed. Add freshly squeezed lemon juice and mix well.
- Bloom the Gelatin: In a small bowl, sprinkle unflavored gelatin over cold water and allow it to sit for 5-10 minutes until it blooms (absorbs the water and becomes jelly-like).
- Dissolve the Gelatin: Gently heat the watermelon puree in a saucepan over low heat, ensuring it does not boil. Remove from heat and stir in the bloomed gelatin until fully dissolved.
- Partial Setting of Mixture: Transfer the watermelon mixture into a bowl or container, cover with plastic wrap pressed directly on the surface to prevent skin formation, and refrigerate for 2-3 hours until the mixture is thickened but not fully set.
- Whip the Cream: Chill a mixing bowl and whisk in the freezer for 15-20 minutes. Pour the chilled heavy cream into the bowl and beat on medium speed until soft peaks form. Gradually add powdered sugar and vanilla extract. Continue beating until stiff peaks form, taking care not to overwhip.
- Combine Whipped Cream with Watermelon Mixture: Remove the partially set watermelon mixture from the refrigerator and whisk gently to smooth it out. Fold the whipped cream into the mixture in two to three additions, gently combining to maintain the airy texture.
- Set the Pudding: Spoon the combined watermelon pudding into individual serving cups or glasses. Cover with plastic wrap and refrigerate for at least 2-3 hours, ideally overnight, to ensure the pudding sets completely.
- Garnish and Serve: Before serving, garnish each cup with fresh mint sprigs, watermelon wedges, or an extra dollop of whipped cream for an added touch of elegance. Serve chilled.
Notes
- Adjust the sugar amount based on the sweetness of your watermelon to avoid overly sweet pudding.
- Straining the watermelon puree is optional but recommended for a smoother texture.
- Do not let the watermelon mixture boil when dissolving gelatin as this can affect gelatin setting properties.
- Ensure the cream bowl and whisk are well chilled to achieve perfect whipped cream peaks.
- Handle folding gently to maintain the light airy texture of the pudding.
- The pudding is best served chilled and can be prepared a day in advance for convenience.
