Description
Watermelon Pudding Cups are a light, refreshing summer dessert featuring smooth watermelon puree blended with gelatin and folded into fluffy whipped cream. This no-bake treat combines the natural sweetness of watermelon with a creamy texture, offering a perfect cool-down dessert on warm days. Garnished with fresh mint and extra watermelon, these pudding cups are easy to prepare and delightfully satisfying.
Ingredients
Scale
Watermelon Puree
- 6 cups cubed seedless watermelon, chilled
- 1/4 cup granulated sugar (adjust based on sweetness of watermelon)
- 2 tablespoons freshly squeezed lemon juice
Gelatin Mixture
- 1 packet (1/4 ounce) unflavored gelatin
- 1/4 cup cold water
Whipped Cream
- 1 cup heavy cream, chilled
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Optional Garnishes
- Fresh mint sprigs
- Watermelon wedges
- Whipped cream
Instructions
- Prepare Watermelon Puree: Cube the chilled watermelon and blend until smooth. For an extra smooth texture, strain the puree through a fine-mesh sieve. Taste and adjust sweetness by stirring in granulated sugar, then add freshly squeezed lemon juice for brightness.
- Bloom Gelatin: Sprinkle the gelatin over cold water in a small bowl. Let it sit undisturbed for 5-10 minutes so it can absorb the water and bloom.
- Dissolve Gelatin in Puree: Gently heat the watermelon puree over low heat in a saucepan — do not let it boil. Remove from heat and stir in the bloomed gelatin until fully dissolved and combined.
- Chill Mixture: Pour the warmed watermelon mixture into a bowl or container. Cover tightly with plastic wrap pressed directly onto the surface to prevent skin formation. Refrigerate for 2-3 hours until the mixture is partially set and thickened.
- Whip the Cream: Chill your mixing bowl and whisk in the freezer for 15-20 minutes. Pour in the cold heavy cream and beat at medium speed until soft peaks form. Slowly add powdered sugar and vanilla extract, then continue beating until stiff peaks are formed without overwhipping.
- Combine Puree and Whipped Cream: Remove the partially set watermelon from the fridge and whisk gently to smooth out lumps. Fold in the whipped cream in two or three additions, carefully mixing to keep the airy texture intact.
- Set the Pudding: Spoon the mixture into individual serving cups or glasses. Cover with plastic wrap and refrigerate for at least 2-3 hours, preferably overnight, to allow the pudding to fully set and chill.
- Garnish and Serve: Before serving, garnish each pudding cup with fresh mint sprigs, watermelon wedges, or a dollop of whipped cream for an elegant finishing touch. Serve cold and enjoy the refreshing summer treat.
Notes
- For a smoother texture, straining the watermelon puree is recommended but optional.
- Be careful not to boil the watermelon puree when dissolving gelatin to maintain flavor and gelatin effectiveness.
- Chilling the mixing bowl and whisk helps the cream whip faster and more efficiently.
- Adjust sugar amounts based on the natural sweetness of your watermelon.
- Gelatin blooming is essential to ensure the pudding sets properly.
- This dessert is best served well-chilled and can be made a day ahead.
