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Modern Watermelon and Pistachio Cake

17/11/2023

The modern watermelon and pistachio cake is a fresh and appealing dessert, perfect for summer. Here’s how you can prepare it:

Ingredients

  • 1 kg of watermelon (cleaned and seedless)
  • 100 g of sugar
  • 200 g of unsalted pistachios
  • 250 g of sheep’s milk ricotta
  • 150 ml of fresh cream
  • 10 g of sheet gelatin (or agar agar for a plant-based version)
  • 100 g of slivered almonds
  • 50 g of powdered sugar
  • A few drops of vanilla extract
  • A pinch of salt

Preparation

  1. Start by cleaning the watermelon, removing the rind and seeds, and cutting it into cubes.
  2. Place the watermelon in a saucepan with 100 g of sugar and cook over medium heat for about 20 minutes, until it turns into a puree. Then blend to obtain a smooth mixture.
  3. Soak the gelatin in cold water for about 10 minutes.
  4. Lightly toast the pistachios in the oven or in a pan, then finely chop half of them and coarsely chop the rest.
  5. Whip the fresh cream (be careful not to overwork it to avoid it becoming butter).
  6. Sieve the watermelon puree to remove any residues, and gently warm it to dissolve the squeezed and well-soaked gelatin.
  7. Add the ricotta, vanilla, and a pinch of salt to the watermelon puree, and mix until smooth and homogeneous.
  8. Gently fold the whipped cream into the mixture, taking care not to deflate it.
  9. Stir the finely chopped pistachios into the cream.
  10. Line a springform pan with clear film and pour the mixture in.
  11. Place in the freezer for at least 4 hours.
  12. Toast the slivered almonds in the oven or in a pan and let them cool.

To serve, remove the cake from the freezer 15-20 minutes earlier. Invert the cake onto a serving plate, remove the film, and garnish with powdered sugar, slivered almonds, and the coarsely chopped pistachios.

Curiosity

This cake draws inspiration from the sweet summer notes of watermelon, paired with the characteristic flavor of pistachio which, with its salty note, balances the sweetness of the fruit. The ricotta adds creaminess and ties to the traditional Italian pastry making, while the cream provides a soft and inviting texture. The final result is a fresh and tempting dessert that enchants both in appearance and in an explosion of flavors.

Modern Watermelon and Pistachio Cake