Watermelon Pudding

Prep Time: 3 Hours 45 Minutes
Yields: 6 Servings


Watermelon pudding is a perfect dessert for those long, summer days when the watermelon are so plentiful. Enjoy this with friends after the next barbecue.


  • 6 cups chopped, seeded watermelon
  • 5 tbsps cornstarch
  • ½ cup sugar
  • 1 tsp anise seeds
  • 2 tsps fresh lemon juice
  • 1/3 cup heavy whipping cream
  • 1 tsp sugar
  • chopped pecans for garnish
  • chocolate shavings for garnish

In a blender, purée watermelon until smooth. Pour through a sieve into a 2-quart saucepan. Discard any remaining solids. Take ¼ cup of puréed watermelon juice and place it in a mixing bowl to combine with cornstarch. Stir until smooth. Boil remaining watermelon purée, ½ cup sugar and anise until sugar dissolves. Whisk cornstarch mixture into boiling watermelon juice, reduce heat and simmer 3 minutes, whisking occasionally. Blend in lemon juice. Pour pudding mixture through a sieve into a bowl. Transfer mixture into a 1-quart serving dish. Chill uncovered for 30 minutes. Cover and chill 3 hours or until set. NOTE: If desired, pudding can be chilled for 1 day. Prior to serving, beat cream with 1 teaspoon sugar in an electric mixer until stiff peaks form. Top with whipped cream, and garnish with chopped pecans and chocolate shavings.


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