SUMMER WATERMELON DESSERT How To Cook That Ann Reardon Watermelon Week

SUMMER WATERMELON DESSERT How To Cook That Ann Reardon Watermelon Week


Welcome to How To Cook That, I’m Ann Reardon
and today we are making this beautiful summery watermelon cheesecake dessert … even though
it is not summer here in Australia. But I have some exciting news, the T-Shirts
have arrived! This one is a limited edition ‘Make It A Great Week’ silver foil design
and there are other designs in the store that you can go and check out but this one is only
available for the next 10 days only. So make sure you check on the link below and go get
one of these as well. Now to make this dessert what we need to do
first is to make the base. So we are going to need some biscuits and some margarine and
a little bit of green gel food colouring. Take you biscuits and using a rolling pin
crush them into fine crumbs. I’ll put all the recipe quantities on the howtocookthat.net
website and I’ll link to that below for you. If you have a food processor you can use that
for this instead if you like. Then take the margarine and melt it in the
microwave or on the stovetop then pour in the biscuit crumbs and give that a quick stir,
then add in the food colouring. And we want to stir that really well to incorporate the
green colour all the way through and squash any big bits of biscuit chunks.
Then repeat that process, this time using red food colouring to make red crumbs.
Pour the red into a loose based cake tin or pie dish and use the back of a spoon to squash
it flat all around the base there. Now we need to make a bit of room for the
green rind of the watermelon so run your knife around the edge to loosen a line of red and
take it out. Then take a small handful of green and squeeze
it together to make it clump together, and then squash that onto the side of the tin. Continue to do that the whole way around the
tin and then use your spoon again to flatten and smooth it around. And then to make the top level just again
use the back of your spoon to push it down so it looks like an even watermelon rind. For the white part we need cream cheese, it
should be the block cream cheese, sugar, milk, water, gelatin and cream.
Tip the gelatin into the water and stir it up and then leave that to absorb the water. Whip the cream to make soft peaks and then
you want to set that to one side. Now we are going to beat the cream cheese
with electric mixers until it is smooth, and then add in the sugar. All these ingredients should be at room temperature
so that when we add the gelatine in a minute it doesn’t instantly set, we need time to
be able to pour it in. Add in the milk… and then heat the gelatin in the microwave
until it is melted. And pour that into the cream cheese mixture and beat it quickly.
Add the whipped cream to the mixture and fold it through gently, this is just adding some
air to the mixture so it’s a little bit fluffy. Add about a cup of that mixture into a bowl
and add some red gel food colouring to it and mix it through.
And then spread that out on the base, and this is going to seal the biscuit crumbs so
they don’t become soft when we add the filling later on.
Now turn a bowl upside down in the centre and pipe your cheesecake mixture around the
edge. Now if you use a bigger bowl you’ll have less white – which is more like on a
real watermelon, but I wanted more cheesecake in mine so I’ve got a bit of a smaller bowl
and I’ll make the white a bit thicker. Then you want to place that in the fridge to set. For the filling you need some yummy fresh
watermelon, a packet of strawberry jelly or jello and some water. Tip the jelly crystals into the water and
stir it well and this is just cold water it’s not heated up yet.
Then place the watermelon into a blender and blitz it to make juice.
Tip that through a fine sieve to get rid of any little seeds, I think we’ve got a couple
accidentally in there, and the coarse bits of pulp because we want our jelly to end up
smooth and clear. Heat the jelly mixture until the sugar and
the gelatine are melted , you don’t want any sugar crystals left you want it nice and smooth
in your mouth. Then pour that into the watermelon juice and
mix it up. This really has a great fresh watermelon flavour to this jelly.
Now that the cheesecake mixture is set, run a knife around the edge of the bowl, and then
wiggle it to loosen it and then carefully lift it up, I’ll just use a fork to get that
up and out of the centre of the dessert. And then use your knife to spread the cheesecake
mixture over any gaps just to seal that so we don’t get the jelly going through.
Then pour the watermelon jelly into the middle just until it’s at the same level as the cheesecake.
And then use the back of a spoon to pop any bubbles and then you want to put that in the
fridge to set. For the watermelon seeds or pips place some
chocolate into a bowl and melt it in the microwave. And then pour that into a piping bag and cut
off just the very tip, if you don’t have a piping bag.
When you are melting chocolate in the microwave just do 30 second stir, 20 second stir and
then bursts of 10 seconds until it’s completely melted. We don’t need to temper it for these
pips. Cut off just the very tip of the piping bag
and if you don’t have a piping bag you can use just a plastic bag for this. Pipe a dot then drag it slightly to one side
to make the shape of the pips. So just make a dot and drag it to one side. Then give the
paper a little shake to smooth off the top. And let them set in the fridge. To get the dessert out of the tin place a
glass underneath and push down so the sides just slide off the tin. Remove the base and
place it onto a cutting board. And then pull out the paper out from underneath, because
we don’t want to eat that. Take some green food colouring and paint some
crooked lines up around the edge of the cheesecake so that it looks like watermelon skin does.
It’s not all the one colour, it changes as it goes around. Then using tweezers carefully add the chocolate
watermelon pips into place in two rows around the outside. Then cut that into wedges and serve it cold. Share this video with someone who likes watermelon,
don’t forget to grab yourself a T-Shirt I’ll put the link for that below. Subscribe to HowToCookThat for more cakes
chocolate and desserts, Click here for the recipe,
here for my YouTube channel and here for last week’s Candy cake & iPad
giveaway. And Ann Fan of the week goes to Danee Kaplan
who wrote such a beautiful comment a couple of weeks ago, it really encouraged me so thanks
for that Danee. Make it a great week and I’ll see you Friday. (Wait for the Bloopers…) Welcome to … oh airplane!
There’s a kookaburra, I wish he’d laugh for you, I don’t think he’s going to today.
… I’ll put a link to that below … wow, more birds, that’s a Cockatoo not a Pterodactyl!
Welcome to How To … what was that? I hope that was water and not bird poo!

100 thoughts on “SUMMER WATERMELON DESSERT How To Cook That Ann Reardon Watermelon Week”

  1. Me and my mum made this for my birthday once and we Could not stop eating it. IT IS DELICIOUS 😍i LOVE ur videos so so much you inspire me so much Thank u.😍😍😍👍👍👍☺️☺️☺️P.S i subscribed and liked

  2. Happy Marvellous Monday!
    Happy Terrific Tuesday!
    Happy wonderful Wednesday!
    Happy Thrilling Thursday!
    Happy Fantastic Friday!
    Happy Stunning Saturday!
    Happy Super Sunday!

    (That was bad lol)

  3. 2:06 LOL i cant see any of the ingredients! whiteonwhiteonwhite 🤣 shoulda used contrasting bowls

  4. Really appreciate your clear instructions…with dyslexia sometimes visually seeing how something is done is easier than reading it.

  5. Haven't even gotten to the filling yet…but it seems, to me anyway, that it'd be much easier to Start with the thin layer of Green and then add the Red to the middle…js

  6. You are my absolute hero! If theres one person who's a nut for ANYTHING watermelon… thats me! You are amaizing at what you do! 🍉💜

  7. HHHHHHHHHHHHHHHHHHHHHHHHHHHHEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEELLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL0000000000000000000000000000000000000000000000000000000000000000000000000!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!1

  8. وصفة جميلة ممكن ترجمة المقادير بالعربية

  9. E un dolce stupendo mai visto un sole così meraviglioso
    X me sei la fata delle torte brava brava brava.

  10. How To Cook That there's an Australian invention called "Delicake"that would be perfect for your no bake recipes. If you haven't already, you should check them out. (and no, I don't work for them, I just saw their products recently, and thought of you immediately!).

  11. I am extremely mesmerised by your cooking videos even though I don't even cook! Good luck and I hope more people get to be as passionate as you are with what they do. Cheers!

  12. Omg I seen this on Instagram, honestly people stealing your videos for their fame is just laziness

  13. This is kinda difficult. I can bake like a bundt cake, or some kind of fruit sponge cake or crumble, but this would come out bad :))

  14. Me 9 years and 364 days late: aM i AbLe tO gEt tHe sHiRt? iT'S nOt bEeN 10 yEaRs. o-oH, iT wAs 10 dAyS? eH, sAmE tHinG

  15. Could you use a more rounded ball and tip it up side down then pout the cheese cake filling into it so that it is thicker in the bottom and thinner at the top? Or would the mix not be able to get into the space because it's too thick?

  16. Margarine is a cheap knockoff of butter. It doesn’t have normal fat, it uses plant fat things. Why didn’t you use butter??

  17. 04:38 You can also use your meth torch to pop those bubbles, cause let's face it, you'd have to be on meth to attempt this recipe. Smiley face.

  18. Awesome video, as always! Very clever recipe. I think that in the interest of time and my sanity, however, I would just make the base all green, rather than having red underneath where no-one can see it anyway. Keep up the good work Ann!

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