Rose Flavoured Watermelon Jellies

By Alice

Watermelon Jellies with rose water, and chocolate and pistachio topping

Ingredients

• 3 cups watermelon pulp (seeds removed) cut into pieces
• 1 tablespoons rose water
• juice of 1 lemon
• 1 tablespoon corn starch
• 4 tablespoons agar agar flakes
• 2 pinches vanilla powder
• 1 pinch ground cardamom
• 3 tablespoons rice malt syrup
• dark chocolate (for garnish)
• pistachios (for garnish)

Details

Servings 4

Preparation

Step 1

Run the watermelon pieces through a juicer. Combine the juice, rose water, lemon juice, vanilla, cardamom, rice malt syrup in a saucepan and simmer for 5 minutes. Add the agar agar flakes and keep stirring over low heat until the flakes have competely melted. Dissolve the corn starch (you might as well use the same amount of arrowroot instead) in 2 tablespoons cold water and add it to the agar and juice mixture. Keep stirring for another 5 minutes. Remove from heat and pour into individual ramekins or molds. Let cool and then refrigerate for at least 2 hours, until set and chilled.

You can unmold the jellies or serve them in their ramekins. Either way, sprinkle the top of them with dark chocolate flakes and grounded pistachios. Serve chilled.