Procedure for Watermelon Jelly

• Let’s move on to the preparation of Watermelon Jelly. Take a nice ripe watermelon, remove the rind and seeds.

• I did this by cutting very thin slices, so thin that I could see the seeds through them, making them easy to identify.

• With an immersion blender, reduce the pulp to juice. For extra assurance, strain to avoid any seeds being missed or pieces left whole.

• Heat half a glass of water and soak the jasmine flowers in it after washing them, leaving them to macerate for about an hour.

• After the time has passed, take the cornstarch and dissolve it with a little juice, trying to avoid lumps, then add the remaining liquid, sugar, vanilla, and jasmine water after removing the flowers, and put on the heat.

• This essence will give the jelly a pleasant aroma. Stir continuously and thicken over medium heat, like a regular cream. Do not let it tighten too much.

• Prepare the containers that will hold the watermelon jelly, making sure to wet them inside. Aluminum cupcake molds, a large baking dish, glasses, or small bowls for fruit salad are all suitable, which are what I used.

• Then pour the liquid, let it cool, cover, and refrigerate for half a day or overnight.

• The watermelon jelly can be served in the small bowls themselves or can be unmolded. If choosing the latter, prepare a plate or tray to present the jelly and proceed to unmold it by turning the containers upside down.

• Garnish with chocolate chips and chopped pistachios.