Recipe of Kostas Tsigas,
from "Cook Book" magazine of "ETHNOS" newspaper
Ingredients (for 6 people):
1 watermelon (about 3Kg), clean from the seeds and the skin and cut in cubes
1/4 tea-cup of cornflour (cornstarch)
2/3 tea-cup of granulated sugar
1 tsp of fennel seeds (or anise seeds)
2 tsp of lemon juice
1 tsp of vanilla extract
1 pinch of ground cinnamon
1 tsp of rosewater
2 tbsp of fresh spearmint leaves, finely chopped
½ tea-cup of Aegena pistachios, coarsely chopped
Method:
Put the watermelon in a blender and whiz until it is completely mashed.
In a saucepan put the sugar, the lemon juice, the fennel seeds and the cornflour and then add the mashed watermelon.
Cook the mixture in medium-low heat, stirring constantly with a wooden spatula for about 5 minutes until it starts thickening. *** Don't leave the mixture alone at all because it will stick at the bottom of the saucepan.
Take the saucepan off the heat and add the vanilla and the rosewater. Stir well and pass the mixture through a very fine sieve into a bowl and add the spearmint.
Stir with a spoon and divide the mixture into 6 glasses. Transfer the pudding to the fridge and leave for at least 4 hours to chill and firm up.
Serve sprinkling on top with the cinnamon and the pistachios.
1 watermelon (about 3Kg), clean from the seeds and the skin and cut in cubes
1/4 tea-cup of cornflour (cornstarch)
2/3 tea-cup of granulated sugar
1 tsp of fennel seeds (or anise seeds)
2 tsp of lemon juice
1 tsp of vanilla extract
1 pinch of ground cinnamon
1 tsp of rosewater
2 tbsp of fresh spearmint leaves, finely chopped
½ tea-cup of Aegena pistachios, coarsely chopped
Method:
Put the watermelon in a blender and whiz until it is completely mashed.
In a saucepan put the sugar, the lemon juice, the fennel seeds and the cornflour and then add the mashed watermelon.
Cook the mixture in medium-low heat, stirring constantly with a wooden spatula for about 5 minutes until it starts thickening. *** Don't leave the mixture alone at all because it will stick at the bottom of the saucepan.
Take the saucepan off the heat and add the vanilla and the rosewater. Stir well and pass the mixture through a very fine sieve into a bowl and add the spearmint.
Stir with a spoon and divide the mixture into 6 glasses. Transfer the pudding to the fridge and leave for at least 4 hours to chill and firm up.
Serve sprinkling on top with the cinnamon and the pistachios.
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