Watermelon Pudding

1. 1

   Puree watermelon in a blender until smooth, then pour through a fine-mesh sieve into a 2-quart saucepan, pressing on pulp and then discarding any remaining solids.

2. 2

   Ladle about 1/4 cup watermelon juice into a small bowl and stir in cornstarch until smooth.

3. 3

   Bring remaining watermelon juice to a boil with 1/2 cup sugar and anise seeds, stirring until sugar is dissolved.

4. 4

   Stir cornstarch mixture again, then whisk into boiling juice.

5. 5

   Reduce heat and simmer, whisking occasionally, 3 minutes.

6. 6

   Whisk in lemon juice.

7. 7

   Pour pudding through cleaned sieve into a bowl, then transfer to a wide 1-quart serving dish or 6 (2/3-cup) ramekins and chill, uncovered, until cold, about 30 minutes.

8. 8

   Cover loosely and chill until set, at least 3 hours.

9. 9

   Just before serving, beat cream with remaining 1 teaspoon sugar in another bowl with an electric mixer until it just holds stiff peaks.

10. 10

    Top pudding with whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.