Melon Pudding

For the gluten- and sugar-free melon pudding, puree or juice the melon to obtain approx. 500 g/ml fruit juice. If necessary, strain through a sieve because of the seeds.

Set aside some of the liquid and heat the rest in a large saucepan.

Stir the remaining liquid with starch into the hot melon juice, add the gelatine and also the cinnamon. Bring to a boil briefly until noticeably thickened.

Pour into cold rinsed molds and let the melon pudding set in the refrigerator for 4-5 hours.

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