Watermelon Pudding

• 6 cups coarsely chopped seeded watermelon (from a 4 1/2-lb piece, rind discarded)
• 1/4 cup cornstarch
• 1/2 cup plus 1 teaspoon sugar
• 1 teaspoon anise seeds
• 2 teaspoons fresh lemon juice, or to taste
• 1/3 cup heavy cream
• Garnish: chopped shelled pistachios (not dyed red); white or dark chocolate shavings, removed with a vegetable peeler

1. Puree watermelon in a blender until smooth, then pour through a fine-mesh sieve into a 2-quart saucepan, pressing on pulp and then discarding any remaining solids.
2. Ladle about 1/4 cup watermelon juice into a small bowl and stir in cornstarch until smooth.
3. Bring remaining watermelon juice to a boil with 1/2 cup sugar and anise seeds, stirring until sugar is dissolved.
4. Stir cornstarch mixture again, then whisk into boiling juice.
5. Reduce heat and simmer, whisking occasionally, 3 minutes.
6. Whisk in lemon juice.
7. Pour pudding through cleaned sieve into a bowl, then transfer to a wide 1-quart serving dish or 6 (2/3-cup) ramekins and chill, uncovered, until cold, about 30 minutes.
8. Cover loosely and chill until set, at least 3 hours.
9. Just before serving, beat cream with remaining 1 teaspoon sugar in another bowl with an electric mixer until it just holds stiff peaks.
10. Top pudding with whipped cream.

seeded watermelon, cornstarch, sugar, anise seeds, lemon juice, heavy cream, pistachios

Taken from www.epicurious.com/recipes/food/views/watermelon-pudding-109664 (may not work)