Description
Watermelon Pudding Cups are a delightful and refreshing summer dessert that’s light and creamy. Made with fresh watermelon puree, gelatin, and whipped cream, these pudding cups offer a perfect balance of fruity sweetness and luscious texture. Easy to prepare and beautifully presented, they are ideal for warm-weather gatherings or a healthy treat any time.
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 an extra silky texture, strain the puree through a fine-mesh sieve. Adjust the sweetness by stirring in granulated sugar according to your taste, then add freshly squeezed lemon juice and mix well.
- Bloom the Gelatin: Sprinkle the unflavored gelatin over cold water in a small bowl. Let it sit undisturbed for 5-10 minutes to allow the gelatin to bloom and absorb the water.
- Dissolve the Gelatin: Gently warm the watermelon puree in a saucepan over low heat, ensuring it does not boil. Remove from heat and stir in the bloomed gelatin until it dissolves completely.
- Partially Set the Mixture: Transfer the watermelon mixture to a bowl and cover with plastic wrap directly on the surface. Refrigerate for 2-3 hours until the mixture thickens but is not fully set.
- Whip the Cream: Chill your 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 incorporate powdered sugar and vanilla extract, then continue whipping until stiff peaks form without overwhipping.
- Combine Whipped Cream and Watermelon Mixture: Remove the partially set watermelon mixture from the fridge. Whisk gently until smooth, then fold in the whipped cream in two or three additions carefully to keep it light and airy.
- Set the Pudding Cups: Spoon the combined pudding mixture into serving cups or glasses. Cover and refrigerate for at least 2-3 hours, preferably overnight, allowing the pudding to firm up completely.
- Garnish and Serve: Before serving, optionally garnish each cup with fresh mint sprigs, watermelon wedges, or a dollop of whipped cream. Serve chilled for a refreshing summer treat.
Notes
- For a smoother pudding, straining the watermelon puree is recommended but optional.
- You can adjust the sugar quantity based on the sweetness of the watermelon used.
- Do not boil the watermelon mixture after adding gelatin to prevent affecting the gelatin’s setting ability.
- Chilling the mixing bowl and whisk helps achieve better whipped cream volume.
- Handle whipped cream gently when folding to maintain the light texture of the pudding.
- Refrigerating overnight improves the texture and flavor development.
