• BEFORE YOU START: If using fresh jasmine flowers, rinse them gently and place them in a small bowl with about 2 tablespoons of water. Cover and leave to infuse in the refrigerator for at least 2 hours, or preferably overnight. Strain before use. If using jasmine essence, add it later with the watermelon juice.

Make the Watermelon Juice

• Remove the rind and seeds from the watermelon and cut the flesh into pieces. Blend until smooth, then pass the pulp through a fine-mesh strainer. Measure exactly 1 liter (4 cups) of strained juice.

Combine the Dry Ingredients

• Place the sugar and cornstarch in a large saucepan. Mix them thoroughly with a whisk to break up any lumps. Then add the ground cinnamon and mix.

Add the Watermelon Juice

• Pour in a small amount of watermelon juice and whisk until you have a smooth mixture. Gradually add the remaining juice, stirring constantly. Add the jasmine infusion or food-grade essence.

Cook the Pudding

• Place the saucepan over medium-low heat. Cook for about 8 to 10 minutes, whisking constantly, until the mixture thickens and begins to bubble. Once it reaches a gentle boil, continue cooking for about 1 minute.
• Lightly rinse 8 small pudding molds with cold water without drying them. Divide the hot watermelon mixture among the molds. You can also pour it into dessert glasses if you do not plan to unmold it.
• Let the puddings cool to room temperature. Cover and refrigerate for at least 4 hours. For easier unmolding and a firmer texture, chill them for 6 hours or overnight.

Decorate and Serve

• Carefully unmold each pudding onto a small plate, or serve it directly in the dessert glass. Decorate with mini dark chocolate chips, chopped pistachios, and a light sprinkling of cinnamon.