Watermelon Pudding

Ingredients

• 1 teaspoon aniseed 
• 6 servings milk chocolate shavings dark white red with a vegetable peeler shelled chopped (not dyed )
• 0.3 cup cornstarch 
• 0.3 cup cup heavy whipping cream 
• 2 teaspoons juice of lemon fresh to taste
• 0.5 cup sugar 
• 6 cups watermelon seeded coarsely chopped (from a)

Equipment

• bowl
• sauce pan
• ladle
• whisk
• sieve
• blender
• ramekin
• hand mixer

Directions

1. Purée 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. Stir cornstarch mixture again, then whisk into boiling juice. Reduce heat and simmer, whisking occasionally, 3 minutes.
4. Whisk in lemon juice.
5. 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. Cover loosely and chill until set, at least 3 hours.
6. Just before serving, beat cream with remaining 1 teaspoon sugar in another bowl with an electric mixer until it just holds stiff peaks. Top pudding with whipped cream.
7. Pudding can be chilled up to 1 day.