Sweets and drinksChilled DessertsEurope and North America30 minutes preparation, 4 hours chilling
This jelly comes out clear pink and cold, with a faint trace of wine. The tricky part is straining the watermelon juice until it runs clear.
Cut the watermelon, remove the seeds, blend it smooth and strain it, since any pulp left behind clouds the jelly. The wine and the sweetener simmer for 10 minutes before the squeezed gelatin goes in.
This batch weighs about 1.4kg, at roughly 52 calories per 100g.
Method
Soak 16g gelatin in cold water for about 15 minutes to soften.
Cut the watermelon into pieces, remove the seeds, blend it smooth and strain it for clear juice.
Put 500ml white wine and 117g kOBE Monk Fruit Blend in a pot, heat and stir until fully dissolved, then keep it on low heat for about 10 minutes.
Squeeze the soaked gelatin dry, drop it into the wine and stir until fully dissolved.
Let the mixture cool, then add the watermelon juice and stir.
Pour it into molds, cover with cling film and chill for about 4 hours before serving.
Tips
Strain the watermelon juice carefully, since leftover pulp clouds the jelly.
The sweetness reads more clearly once the mixture cools, so hold off on adding more while it is still hot.
Let the wine mixture cool completely before the watermelon juice goes in, as heat drives off the melon aroma.
Squeeze the gelatin dry before it goes into the pot, since the extra water leaves the jelly soft and slow to set.
Cover the molds tightly with cling film so the surface does not dry out.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.