Ingredients:
- 700g watermelon, rind removed and discarded, roughly chopped
600ml pure (thin) cream
1/2 cup (125ml) milk
1/2 cup (110g) caster sugar
1 tbs lemon juice
3 tsp rosewater, or to taste
6 titanium-strength gelatine leaves, soaked in cold water for
5 minutes
Crushed freeze-dried raspberries (optional), to serve - Method:
Place watermelon in a food processor and whiz until smooth, then pass through a fine sieve into a bowl. Combine 300ml watermelon juice, cream, milk, sugar, lemon juice and rosewater in a medium saucepan over medium-high heat, stirring until sugar dissolves and mixture comes to a simmer. Remove from the heat. Squeeze excess water from gelatine, add to the pan and stir to dissolve. Pour into a 6-cup (1.5L) serving bowl and chill overnight to set.
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