Description
Watermelon Pudding Cups are a light and refreshing summer dessert made from fresh watermelon, gelatin, and whipped cream. They offer a perfect balance of fruity sweetness and creamy texture, chilled to perfection for a cool treat on hot days.
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 Topping
- 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 smoother texture, strain the puree through a fine-mesh sieve. Adjust the sweetness by stirring in granulated sugar to taste, then add freshly squeezed lemon juice and mix well.
- Bloom the Gelatin: Sprinkle the unflavored gelatin over cold water in a small bowl. Allow it to sit undisturbed for 5-10 minutes so the gelatin can fully absorb the water and bloom.
- Dissolve Gelatin in Watermelon Puree: Gently heat the watermelon puree in a saucepan over low heat, making sure it doesn’t boil. Remove the pan from heat, then stir in the bloomed gelatin until completely dissolved.
- Partially Set the Pudding: Pour the watermelon mixture into a bowl or container. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 2-3 hours until the mixture is thickened but not fully solid.
- Prepare Whipped Cream: Chill your mixing bowl and whisk in the freezer for 15-20 minutes to help the cream whip better. Pour the chilled heavy cream into the bowl and beat on medium speed until soft peaks form. Gradually add powdered sugar and vanilla extract, then continue whipping until stiff peaks form, careful not to overmix.
- Combine Whipped Cream and Watermelon Mixture: Remove the partially set watermelon pudding from the refrigerator and whisk gently to smooth out any lumps. Fold the whipped cream into the watermelon mixture gently in two or three additions to maintain a light texture.
- Chill to Set: Spoon the combined pudding mixture into individual serving cups or glasses. Cover with plastic wrap and refrigerate for at least 2-3 hours or preferably overnight to allow the pudding to fully set.
- Serve with Garnishes: Just before serving, garnish the pudding cups with fresh mint sprigs, watermelon wedges, or a dollop of extra whipped cream for an elegant, refreshing presentation. Serve chilled.
Notes
- Straining the watermelon puree is optional but recommended for a smoother pudding texture.
- Be sure not to boil the watermelon mixture after adding gelatin, as boiling can affect gelatin’s setting power.
- Adjust sugar quantity based on the sweetness of your watermelon to avoid overly sweet or bland pudding.
- Whipped cream should be folded gently to keep the pudding airy and light.
- For a firmer pudding texture, allow the dessert to set overnight.
