Pudding with Watermelon-Rose Jam
Nutritional values
(Percentage of daily recommendation)
| Calorie | 631 cal. | (30 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 118 g | (79 %) | ||
| Sugar added | 100 g | (400 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 358 mg | (9 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 118 g |
Ingredients
- For the jam
- 1 kilogram Watermelon
- 1 lemon (juiced)
- 500 grams jam sugar (2:1)
- 1 handful Organic rose petal
- For the pudding
- 4 sheets gelatin
- 250 milliliters Whipped cream
- 1 Vanilla bean
- 100 grams powdered sugar
- 450 milliliters Buttermilk
Preparation steps
For the jam: Rinse the rose petals. Remove the seeds and rind of the watermelon. Chop the flesh and puree with the lemon juice. Add the jam sugar and rose petals, pour into a pan and simmer for 10 minutes. Remove the rose petals and pour the hot jam into well-rinsed jars and screw on the lids. Let cool completely. Store in a cool and dark place.
To preserve the jam/sauce for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.
For the pudding: Soak the gelatin in cold water. Slit the vanilla bean lengthwise and scrape out the seeds. Bring the heavy cream, sugar, vanilla seeds and vanilla bean to a boil, then remove from the heat. Squeeze out the gelatin, dissolve in some of the hot vanilla cream and then stir into the remaining cream in the pan. Cool slightly and stir in the buttermilk. Divide the pudding mixture to four pretty teacups and refrigerate for at least 3 hours. Serve with the watermelon-rose jam.
