Ingredients:

  • 6 cups seedless watermelon cubes, chilled
  • 1/4 cup cane sugar
  • 3 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 1 pinch ground cinnamon
  • 1 tsp vanilla extract
  • 2 tbsp crushed roasted pistachios
  • 4 fresh mint leaves
  • 1/2 cup fresh blueberries

Instructions:

  1. Blend the chilled watermelon cubes until completely liquefied. Pour the puree through a fine-mesh strainer into a bowl, pressing firmly to extract approximately 4 cups (946ml) of clear juice.
  2. In a medium saucepan, whisk together the cornstarch and sugar until no lumps remain. Slowly pour in the watermelon juice and lemon juice, whisking constantly to ensure the starch is fully integrated.
  3. Place the pan over medium heat and bring the mixture to a gentle simmer, whisking vigorously for 3–5 minutes until the liquid transforms into a velvety, translucent custard that coats the back of a spoon.
  4. Remove from heat and stir in the vanilla extract and cinnamon.
  5. Pour the hot mixture evenly into four glass ramekins. Allow them to cool to room temperature for 30 minutes, then cover with film touching the surface to prevent a skin from forming.
  6. Refrigerate for at least 6 hours, or overnight, until firm and cool. Garnish with crushed pistachios, mint leaves, and blueberries before serving.