This recipe was taken from Sarah Jampel on Food52 who adapted it slightly from Julie Powell, who adapted it from Nigel Slater, who published it in his book “The Kitchen Diaries.”
Made with a simple preparation, this pudding [Gelo d’Anguria] relies only on three main ingredients: fresh watermelon juice, cornstarch, and sugar. The result is a slightly wobbly but set pudding to eat by the spoonful. It’s quite similar to lemon curd or panna cotta in consistency but tastes fresh and delicate.
The flavour and texture of these vegetarian split pea “meatballs” are so enjoyable that even traditional meatball enthusiasts will be won over. This recipe was inspired by Persian lamb meatballs, which often have cooked split peas or basmati rice as part of the meatball mixture.