Yoghurt dessert with watermelon jelly

Desserts with watermelon are almost a synonymous to the long Greek summer. Today, here you are with a yoghurt dessert with watermelon jelly and extra pieces of watermelon. It is perfect for August time and it offers the most epic indulgence of this cool and Insta-worthy summer fruit.

Tip: In this yoghurt dessert, I do not use sugar at all. This, not only because I try to avoid white sugar, but also because I love the strong yoghurt flavour. If you would like to achieve a sweetest result, you may add 100 grams of confectioners’ sugar.

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For the first layer
  • 400 g yoghurt
  • 200 ml cream
  • 10 g gelatin (6 sheets)
  • 100 g confectioners’ sugar
For the second layer
  • 400 g watermelon cut into small cubes
  • 400 g watermelon cut into large cubes
  • 10 g gelatin (6 sheets)
  • 30 ml hot water


For the first layer
  • Using a hand mixer beat the cream into crème Chantilly.
  • Add the gelatin sheets inside a bowl with cold water and ice cubes and allow them 10 minutes to become fluffy.
  • Then, sieve the sheets and add them again inside the bowl, this time with the hot water.
  • Stir the sheets with an egg whisk and melt them properly inside the hot water.
  • In a bowl, mix the yoghurt with the crème Chantilly and the jelly.
  • In case you want to add sugar, this is the step to add it to the bowl with all the other ingredients and then to stir the mixture again.
  • Add the mixture inside a tin and then transfer to the fridge.
  • Allow 3 hours -or overnight- to set.
For the second layer
  • Add the large pieces of the watermelon inside a blender and blend them until they have turned to purée.
  • Sieve the purée and keep its juice.
  • Repeat the procedure with the gelatin sheets as described above.
  • Inside a bowl, mix the watermelon juice with the gelatin sheets that you have melted inside the hot water.
  • Add the small watermelon cubes and stir the mixture.
  • Using a ladle, transfer the mixture on top of the yoghurt mixture that has already cooled in the fridge.
  • Transfer again to the fridge and allow 3 hours to set.

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