Watermelon jelly cups

Watermelon Jelly Cups

Watermelon Jelly Cups
Watermelon jelly
  • 1.5 kilo seedless watermelon flesh, chopped
  • 100g caster sugar
  • ⅔ cup sifted cornflour
  • 1 teaspoon vanilla extract
Chocolate ganache
  • 270ml good quality coconut cream – do not shake and keep in the fridge. Scoop the cream from the top and discard liquid
  • 50g dark chocolate broken into pieces
  • 2 tablespoons caster sugar
  • 1.5 tablespoons sifted cocoa
  • 1.5 teaspoons vanilla essence
Cashew Cream
  • 1 cup of raw cashews (soaked in hot water for an hour, or overnight if you do not have a high speed blender, then drained)
  • 3 tablespoons melted coconut oil
  • 2 tablespoons caster sugar
  • ½ teaspoon vanilla essence
  • ¼ cup water
Bottom layer - watermelon jelly
  1. Put watermelon through a blender or food processor and then push through a sieve to extract as much liquid as possible
  2. Place sugar and cornflour in a saucepan, whisk to combine
  3. Add 80ml of watermelon liquid and vanilla, stirring until cornflour has dissolved
  4. Add remaining pulp, turn on hotplate to a medium heat and whisk constantly until thick
  5. Remove from heat and allow to cool – whisking occasionally to prevent a skin forming
  6. Transfer to glass bowls, cover in plastic, and chill for at least 4 hours
  7. Can be eaten as is or with another layer of your choice – like chocolate ganache!
Middle layer - chocolate ganache
  1. In a medium sized saucepan whisk together the coconut cream, vanilla essence, caster sugar and cocoa
  2. Place saucepan over a medium to high heat, add chocolate, and continue to whisk until the chocolate has melted
  3. Pour over watermelon jelly once cooled
Top layer - cashew cream
  1. In a high speed blender combine all the ingredients until smooth and creamy. Refrigerate until needed.


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