Hi David! This pudding does stays pretty soft, but it shouldn’t remain liquid. I just made the pudding again and the recipe works great for me, as it always has! The recipe recommends using about 4 cups of watermelon cubes, but since this measurement isn’t very precise, the most important thing is to make sure you use exactly 3 cups of watermelon juice. I will edit my recipe to make sure this information is presented in a more obvious and useful way. Next time you make the pudding, watch over the quantity of liquid you’re using to use the precise amount of watermelon juice and everything should go according to plan! 😉

Hi Catherine! This pudding does stays pretty soft, but it shouldn’t remain liquid. The recipe recommends using about 4 cups of watermelon cubes, but since this measurement isn’t very precise, the most important thing is to make sure you use exactly 3 cups of watermelon juice. I will edit my recipe to make sure this information is presented in a more obvious and useful way. Next time you make the pudding, watch over the quantity of liquid you’re using to use the precise amount and everything should go according to plan! 😉

Sorry, I don’t provide nutritional information on my site. You could try copy+pasting the recipe in one of the free tools online (Google it) for a ballpark idea, though!

I think roasting the corn would be a great flavor booster! Thanks for sharing this idea!

Thanks for pointing that out! I just updated the recipe. Happy you enjoyed the soup!

Reading you made me so happy Marisa! I know you’re going to love this gelato, and that you’ll go on to produce many more delightful gelati in the future. Once you get started, it’s impossible to stop! That ice cream maker won’t ever get dusty again 😉

This gelato is so refreshing! Perfect to cool off during our super hot summers.

Haha good for you! Did they give the gelato a taste, though? Because the rose flavor is pretty subtle, my own son loves it. But hey, if you want to keep it all to yourself, that’s great too! 😉

That’s great to hear! Rose water seems intense when you smell it, but it mellows out in a recipe, especially when combined with raspberries. The combination is subtle but floral, so lovely!

The rose flavor must have been more pronounced with double the quantity of rose water, but I bet it was lovely. When you love the flavor of rose, you can go all out with it!

You haven’t misread! Classic sponge cake (génoise, in French) does not use any fat other than the eggs and milk, indeed. It’s a very easy cake to make!

Thanks for the feedback Sophie!