Servings:
6
Prep time:
10
Cooking time:
10
INGREDIENTS
- - 1 kg of watermelon
- - 125 g of mulberries
- - 100 g of sugar
- - 90 g of cornstarch
- - Lemon juice
- - 30 g of pistachios
- - Rice oil
INSTRUCTIONS
- Cut the meat into cubes of watermelon and mix it finely. Pass through a sieve to remove any debris, and collect the juice in a bowl. If you have a juicer, you can use it to get the juice directly without filtering.
- Dissolve the cornstarch in a pan in the juice of one lemon and watermelon necessary to dilute the starch without forming lumps. Stir in the sugar and flush the rest of the watermelon juice.
- Put the pot on the stove and stir constantly until the color from pink to become a beautiful bright red watermelon and the texture will begin to be more consistent and slightly sticky. When it reaches the boiling point, remove from heat.
- Divide the mixture into 6 small molds brushed with a thin layer of rice oil (if you prefer, you can use a single large mold); let cool and then place some arrears at the center of each. Place them in a refrigerator until they are completely coagulated (better if for one night).
- Turn out the jelly and decorate them with pistachios, already chopped and toasted briefly in a frying pan. Serve the sweet well chilled.
