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