This post was sponsored by the National Watermelon Promotion Board.
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Did you know you can buy watermelon at the grocery store in the fall and winter months too? Grey skies and really big life-changing decisions call for something bright, colourful, cheery and a little festive, just like watermelon with its vibrant pink flesh and green rind. I actually had a hankering for a creamsicle when I thought up this dessert combination. So I came up with a more sophisticated version: watermelon granita "ice" and lime white chocolate pots de crème.
Both watermelon granita and white chocolate pots de crème are very easy to make, and yes, there are a lot of steps to do, but they are very simple, which is perfect for when you are avoiding decisions, seeking lengthy distractions while debating should I stay or should I go. There's also lots of chilling time so you can scroll real estate websites for hours and hours.
Feel free to make the watermelon granita and serve it on its own, as a light dessert or a palette cleanser at your next fancy dinner party. It also makes a really refreshing snack after the gym. But I must say, serving the lime white chocolate pots de crème with the watermelon granita is pretty spectacular.
Here's my recipe for watermelon granita "ice" and lime white chocolate pots de crème. For more great watermelon recipes, be sure to check out the watermelon.org website.
- 100 grams granulated sugar ½ cup
- 125 mL water ½ cup
- 4 cups cubes of watermelon
- 1 tablespoon lime juice
- 4 tablespoon tequila I like Cazadores
- In a small saucepan, heat the sugar with the water until the sugar is dissolved. Remove from the heat and let cool.
- In a blender (I used this this Cuisinart food processor I bought on Amazon), blend together the syrup with the watermelon, lime juice, and tequila.
- Strain the mixture and then pour into a 9x13 deep dish that can go in the freezer (like this one on Amazon).
- Freeze the juice mixture for 2 hours, then stir/scrape with a fork. Freeze for another hour, stir/scrape with a fork. Repeat until you have a granular watermelon granita.
- Store in the freezer, covered, until you are ready to serve. Serve the watermelon granita as is or over the white chocolate pots de crème (see recipe below).
Lime white chocolate pots de crème
- 250 mL whipping cream (35 % fat) 1 cup
- 83 mL whole milk (3.25 % fat) ⅓ cup
- 10 mL lime zest
- 50 grams granulated sugar ¼ cup
- 100 grams Cacao Barry white chocolate chopped
- 4 large egg yolk(s) lightly whisked
- Preheat the oven to 325ºF. In a small saucepan, heat together the whipping cream, the milk, the lime zest, and the sugar. When the mixture is very hot and steamy, pour it over the chopped white chocolate. Let the mixture stand for 1 minute, then carefully stir with a wooden spoon until you have a smooth, glossy, white chocolate sauce, then stir in the egg yolks.
- Divide the mixture between 4 ramekins placed in a 9x9 brownie pan. Pour boiling water between the ramekins and the pan until the water comes halfway up the sides. Carefully transfer the pan to the preheated oven. Bake the pots de crème until they are set but still jiggle in the middle, about 45 minutes.
- Carefully take the pan out of the oven, and take the ramekins out of the water bath. Set them on a cooling rack and let them cool completely before transferring them to the refrigerator to chill overnight. Serve the white chocolate pots de crème topped with a generous mound of watermelon granita
This post is sponsored by the National Watermelon Promotion Board for their #EatMoreWatermelon campaign. I was compensated monetarily. Thanks for supporting the companies that allow me to create content for Kitchen Heals Soul. As always, please know that I wouldn’t work with a sponsor nor recommend a product if it wasn’t worth it.