Alive and Cooking

Watermelon Jelly with Pistachio Praline

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(Makes 4-5)
¼ watermelon
200g caster sugar
50 ml rum
2 tbsp? Gelatine powder (enough to set 1 litre)
150ml double thick cream
80g peeled pistachio nuts (unsalted)
100g caster sugar
Mint, to garnish


Place the pistachio nuts and the 200g of sugar into a saucepan and gently heat until the sugar has melted and turned a nice toffee colour. Pour onto a baking paper lined tray and allow too cool (be careful Very Hot!)
Remove all the skin from the watermelon (and any large seeds) chop into chunks then place into the blender and blend until smooth.
Take about 150ml of the watermelon juice and pour into the saucepan that you made the praline in along with the rum and 100g of caster sugar then bring to a gentle simmer, once the sugar has dissolved sprinkle in the gelatine powder and stir until dissolved.
Strain the rest of the watermelon into the gelatine/sugar mix then pour into serving glasses and place in the fridge for at least 3 hours (overnight is perfect).
Place a dollop of cream onto the watermelon jelly. Crush the praline (pistachio and sugar toffee) to a rough consistency and sprinkle over the cream topped jelly with a couple of mint leaves.

Watermelon Jelly with Pistachio Praline