Take a watermelon. Cut in in half. Scoop out the flesh and mix it with some sweet stuff. Put it back into the melon shell. Add some chocolate-coated pumpkin seeds to trick the eye. Freeze. And before you know it you will have a visually intriguing and refreshingly tasty Christmas dessert.
Well, there is a little more to it but you get the picture I’m sure. The preparation can be done days ahead of C-Day and you will have a simple but showy dessert loved by all, especially the little ones. Send them outside with a slice of watermelon and watch the surprise on their faces.
Caren
WATERMELON SEMIFREDDO
A number of fabulous, no-fuss recipes for sorbet or ice cream have been floating around recently, and this one is shamelessly adapted from the trend.
Start this recipe the day before.
Serves 10-12
1kg watermelon flesh, removed from ½ a small watermelon, leaving the pith and skin of the watermelon shell intact
1 395gm tin condensed milk
85 gm chocolate-coated pumpkin seeds or Choc Bits
Check that you have sufficient freezer space before you commence this recipe.
Discard any large black seeds from the watermelon flesh. Cube and freeze overnight.
Cut the watermelon shell into your desired shaped vessel. If using the curved end of the watermelon as your vessel, or bowl, remove a slice from the base to enable it to sit in a sturdy fashion. Place the shell in the freezer.
Remove the watermelon flesh from the freezer and leave for 5 minutes.
Place the melon and condensed milk in a food processor and blitz until you have a smooth, icy mixture. You may need to do this in batches.
Stir 70 gm of chocolate-coated pumpkin seeds through the mixture and spoon it into the frozen melon shell. Place the remaining 15 gm around the surface to represent a pattern of melon seeds. Freeze immediately for at least 4 hours and up to 2 weeks.