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🍰 Melon-Rose Jam with Vanilla Pudding

631 kcal · 30 min · 4 servings

Ingredients

• 1 kg watermelon flesh
• 1 untreated lemon (juice)
• 500 g jam sugar (2:1)
• 1 handful organic rose petals
• 4 leaves gelatin
• 250 ml whipping cream
• 1 vanilla pod
• 100 g powdered sugar
• 450 ml buttermilk

Instructions

1. 1. Remove the seeds from the fruit flesh.
2. 2. Finely chop the fruit flesh.
3. 3. Puree the fruit flesh with the lemon juice.
4. 4. Stir in the sugar.
5. 5. Add the washed rose petals.
6. 6. Boil the mixture vigorously for 10 minutes.
7. 7. Remove the rose petals except for two.
8. 8. Fill the hot jam into well-rinsed jars.
9. 9. Seal the jars with twist-off lids.
10. 10. Turn the jars upside down for 10 minutes.
11. 11. Turn the jars right side up.
12. 12. Let the jam cool completely.
13. 13. Store the jam in a cool, dark place.
14. 14. Soak the gelatin in cold water.
15. 15. Cut the vanilla pod lengthwise.
16. 16. Scrape out the vanilla seeds.
17. 17. Bring the cream together with the sugar and the vanilla seeds including the pod to a boil.
18. 18. Remove the cream from the heat.
19. 19. Squeeze the gelatin well.
20. 20. Mix the gelatin with some vanilla cream.
21. 21. Let the gelatin dissolve in the cream.
22. 22. Return the gelatin mixture to the remaining cream.
23. 23. Let the cream cool slightly.
24. 24. Stir in the buttermilk.
25. 25. Fill the mixture into four nice teacups.
26. 26. Place the teacups in the refrigerator for at least 3 hours.
27. 27. Serve the pudding together with the melon-rose jam.

Nutrition per serving

• kcal: 631
• Protein: 6 g · Fett/Fat: 14 g · Carbs: 118 g