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| Difficulty: | easy |
| Preparation: | 30 min |
| Ready in: | 30 min |
1 serving contains
| Nutritional value | Amount | EU-RDA % |
|---|---|---|
| Kcal | 136 | 7% |
| Protein | 2 g | 4% |
| Fat | 0 g | 0% |
| Added Sugar | 23 g | 26% |
| Carbohydrates | 33 g | 13% |
| Roughage | 1 g | - |
| Saturates | 0 g | - |
Recipe Development: EAT SMARTER
Ingredients
For servings
| 3 ⅓ cups | Watermelon |
| ⅓ cups | sugar |
| 3 tablespoons | lemon juice |
| 6 sheets | white and red Gelatin sheet |
| Apple juice |
In addition
| 1 | egg whites |
| ⅓ cups | sugar |
Directions
1 Mix the watermelon flesh with the sugar and lemon juice and leave to stand for about 1 hour. Soak the gelatine in cold water.
2 Push the watermelon through a sieve, reserve 1 tbsp of the melon puree and make the rest up to 500 ml with apple juice. Heat a little of the liquid, squeeze out the gelatine and stir into the heated liquid to dissolve.
3 Add the rest of the watermelon liquid, stand the container in a bowl of cold water and stir until the mixture begins to set. Transfer to 4 individual moulds.
4 Whisk the egg white very stiffly with the sugar and mix in the reserved melon puree. Then pipe a blob on the top of each jelly. Stand the moulds in a baking dish filled with cold water and put in the oven at 200°C | 400F | gas 6 for 5 minutes.
5 Then put into the fridge for about 3 hours to set. Served dusted with icing sugar.
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