When life gives you a lemon OR in this case 3.8kg of over ripe watermelon, make some watermelon jus.
Having bought a whole watermelon to see me through the week, I was bitterly disappointed to discover it was well beyond ripe. Not wanting to throw the watermelon out, I reasoned I could salvage my “lemon” and try my hand at making a batch of Watermelon Panna Cotta.
However 3.8kg is a lot of watermelon for the amount of panna cotta I wanted to make. After some creative reckoning, I figured I could transform the mushy fruit into a jus.
The combination of coconut cream, gelatin and watermelon jus worked beautifully in creating a deliciously creamy dessert that still managed to tick the box for healthy and nutritious eating.
: 15 minutes (excludes setting time)
: 30 minutes
4 tablespoons rice malt syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon
400 ml coconut cream
1 tablespoon gelatin
Puree the watermelon, rice malt syrup, vanilla extract and cinnamon, bring to a boil and simmer until the mixture has reduced and is thick and has a jam like consistency and texture.
Just before serving garnish the watermelon panna cotta with some Italian and Thai basil and some fresh watermelon pieces.
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