Back in the summer when I was experimenting with gelatin, I made this dessert with watermelon.
The dessert was nice and refreshing but it was not too sweet so if you ever try and make it add a little bit more sugar, say 1/2 a cup. The jello part on top was unintentional and I suppose the watermelon inside was heavier than the mousse so it ended at the bottom of the mold together with some gelatin and juice.
I forgot all about this dessert, so when I read at Heart and Hearth’s blog about the Event the Power of Pink, a Challenge by Jen of the Beantown Baker, where we have to prepare something pink, I immediately knew I wanted to participate and searched my recipes in the “Recipes to Post” file to see if I had anything ready. I have recipes I have made last winter and I have not posted yet.
October being the National Breast Cancer Awareness Month, Jen wishes to bring awareness of this life-threatening disease that not only affects the patient, but their families and those around them, as Jen’s mother suffered from breast cancer.
- 12 sheets of gelatin
- 1 cup of water
- 1 cup of watermelon juice
- 1 1/2cups of sugar
- 500 grams of watermelon (without the seeds or rind)
- 200 grams of Greek strained yoghurt
- 1 1/2 teaspoons vanilla extract
Place the gelatin sheets in a bowl with a cup of water until they dissolve and then mix in the juice.
When it is ready put it in the mixer and beat it at full speed until it becomes white and fluffy.Add the sugar and continue beating for another five minutes.
Take a few pieces of watermelon at a time and put it in the mixer while it is still on high speed and continue until all the watermelon is crashed. Add the yoghurt and mix.
Place in a bowl and refrigerate for a couple of hours until it sets.
This recipe also goes to Lore, of Culinarty, for her event Original Recipes.
See printable recipe here.
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