Sunday, August 23, 2009
Watermelon Jelly with Chocolate and Yogurt
This weekend was expected a drop in the weather temperature. I already prepared to finally turn the oven on to cook but if it would have been cooler, here in Bologna, it should just by some degrees. In fact, even now at nighttime, I have the fan switched on. So I trashed in the bin all my "oven-related" recipes and I started to think what I could prepare as dessert for my tomorrow lunch. The fact that it was Sunday and I had very few things left in the refrigerator, including a watermelon and a some yogurt, helped me to finalize my research and a couple of recipes using watermelon finally came to my mind. I tried to sum them up into one with a little of variations.
Ingredients for about 4 servings: 4 and ½ lb. of chopped watermelon pulp, sugar (see recipe), pectin (see recipe), 2 teaspoons of grounded cinnamon, 3 cups of whole milk yogurt, 4 teaspoons of orange blossom essence, 2 tablespoon of sugar, 3 and ½ oz. of 100% cocoa chocolate, 1 tablespoon of butter, some almond granules.
Preparation: clean the watermelon pulp from the seeds, grind it to puree, add pectin as instructed by the manufacturer (usually just less than 1 ounce per pound) and cinnamon. Pour the puree into a pan with a thick bottom and begin to simmer. Pour the sugar gradually, again following the pectin manufacturer's instructions. Usually the weight is equal to the one of the fruits, but I used a pectin that needed a third of it. Bring the mixture to a boil, removing any foam. Boil from 3 to 15 minutes, again depending on the type of pectin you are using, and then pour the mixture into 4 short glasses, half filling them. Whip the yogurt (I use Greek one, but the choice is upon you) adding two tablespoons of sugar and the orange blossom essence. When it is well mixed pour it into the four glasses stopping at about half an inch from the brim. Melt the chocolate with the butter cooking it bain-marie. When it becomes creamy pour it on top of the glasses and decorate them with the almonds granules. Put the glasses in the refrigerator for at least a couple of hours before serving them cold.