My interpretation gluten, dairy, eggs free and without sugar added, of a sweet which is part of the culinary tradition of our Sicily, but also in Tunisia and Morocco.
Every country flavors this sweet differently with jasmine flowers, orange flower water, cinnamon, but does not end here as the way it is accompanied is very imaginative: fresh mint, candied fruit, dark chocolate, pistachios, almonds, fresh fruit or cooked in the oven.
I’ve had made a pudding and I decided not to add the flavoring ingredients to emphasize a combination that I love watermelon and blacks blueberry.
In this case I was lucky enough to come across the “Blueberry Modena Apennines” a small fruit but with a very intense bittersweet flavor that grows wild and has become part of the basket of goods protected (in the photo l ‘ I joined to a common bluberry for you to notice its size).
I then played with textures by adding diced melon slivers of almonds and pistachios in kernels.
Ingredients for 4 people
- 500 g already clean watermelon
- 6 g agar agar
To accompany the pudding
- blacks blueberries
How to prepare the pudding
Cut the watermelon into pieces and shake it.
Take 100 g of watermelon puree melt the agar agar, pour into a nonstick saucepan.
Boil the watermelon with the low heat agar agar and stir for 2 minutes.
Pour the cooked agar agar and watermelon puree in the remaining 400 g of watermelon kept aside, stir very well.
Now you can let cool and consolidate the watermelon pudding into the molds, or if you prefer you can also serve it in cups or bowls.
Keep in the refrigerator for at least 3 hours before serving.