Sicilian watermelon pudding

Ingredients

For 1 serving

• Watermelon250 g
• Cornstarch15 g
• Sugar15 g
• Dark chocolate5 g
• Cinnamon1 pinch
• Pistachios3 g

Contains: nuts,

In season: July – August

Method

1. Cut the rind off the watermelon, remove all the seeds and blend the flesh; strain the juice through a fine sieve, pressing with a spoon.
2. In a small pan whisk the cornflour and sugar into the still-cold juice until there are no lumps.
3. Cook over medium heat, stirring constantly, for 5–6 minutes, until the mixture thickens, turns glossy and coats the spoon; let it boil for 1 more minute so it loses the starchy taste.
4. Pour into a bowl, let it cool slightly and refrigerate for 2 hours, until set.
5. Meanwhile shave the dark chocolate into small flakes with a knife and roughly chop the pistachios; to serve, top with the chocolate, a pinch of cinnamon and the pistachios.