Roastedshelled pistachios, coarsely chopped or ground
Puree the watermelon in a blender until smooth (you can also use a stick blender to do this in batches). Pour through a fine-mesh strainer into a measuring cup, discarding remaining solids. You should have just about 3 cups (750 ml) watermelon juice.
Ladle 2 tbsp (30 ml) watermelon juice into a small bowl and stir in the cornstarch, until smooth.
Pour the remaining watermelon juice into a medium saucepan. Bring to a boil, then simmer for 5 minutes to reduce it a little. Add the sugar and vanilla seeds, and whisk until the sugar is dissolved. Stir the cornstarch mixture again, then whisk into the watermelon juice. Simmer, whisking occasionally, for 3 minutes, then whisk in the lemon juice.
Pour the pudding through a clean strainer and into a measuring cup, then transfer to small glass jars, glasses, or ramekins. Cover and chill until set, at least 3 hours.
SERVING: Right before serving, garnish the watermelon puddings with whipped cream and pistachios.
STORAGE: The Sicilian watermelon puddings will keep, covered and refrigerated, for up to 2 days.
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