Watermelon Parfait
Watermelon is one of summer's most iconic fruits – refreshing, juicy, and loved by almost everyone. Watermelon parfait emerged in the late 20th century as a modern, healthier alternative in the world of cream-based desserts. This recipe combines the creaminess of a classic parfait with the freshness of watermelon, creating a perfect harmony. The key is a well-strained watermelon purée to prevent diluting the cream base. Serve in glasses, small molds, or even sliced from a large dish. Perfect choice for summer garden parties, family gatherings, or as a cooling afternoon dessert.
Ingredients for this recipe
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Preparation Steps
1
Cut the watermelon, remove the rind, and discard any seeds. Use only the red, sweet flesh. TIP: Choosing a seedless watermelon makes the process much faster.
2
Place the watermelon flesh in a blender and purée until completely smooth. Then, strain it through a fine-mesh sieve to prevent the parfait from becoming too watery and to ensure a silky texture.
3
Whip the well-chilled heavy cream until stiff peaks form. Tip: For successful whipping, chill the mixing bowl and whisk attachment to help the cream hold its shape.
4
In a bowl, combine the sweetened condensed milk, sugar, vanilla extract, and strained watermelon purée until you have a homogenous mixture.
5
Gently fold the whipped cream into the watermelon mixture. Be careful not to overmix; fold gently to maintain the airy texture, which will make the parfait light.
6
Pour the mixture into molds or glasses. Smooth the tops, cover with plastic wrap, and place in the freezer for at least 6 hours, but ideally overnight.
7
Remove from the freezer 5-10 minutes before serving to make it easier to scoop. Garnish with fresh watermelon cubes (rind and seeds removed) and, optionally, a dollop of whipped cream.
