3 Layer Watermelon Gelatin Cubes

Ingredients

• 710 ml (3 cups)fresh watermelon juice
• 50 g (1/4 cup)caster sugar
• 15 ml (1 tbsp)lemon juice
• 30 ggelatine powder
• 120 ml (1/2 cup)cold water
• 710 ml (3 cups)fresh watermelon juice
• 150 g (3/4 cup)caster sugar
• 480 g (2 cups)Greek yoghurt
• 10 ml (2 tsp)vanilla extract
• 40 ggelatine powder
• 120 ml (1/2 cup)cold water
• 1 tincondensed milk
• 60 ml (1/4 cup)milk
• 5 ml (1 tsp)vanilla extract
• 20gelatine powder
• 60 ml (1/4 cup)cold water

Instructions

1. 1

   Bloom the gelatine

   For the watermelon layer, sprinkle the gelatine over the cold water and leave it for 10 minutes. Set the mixture over a hot water bath until the gelatine melts.

2. 2

   Heat the watermelon

   Meanwhile, put the remaining watermelon-layer ingredients in a saucepan and bring them to a simmer. Stir until the sugar dissolves.

3. 3

   Mix the first layer

   Take the pan off the heat and stir in the melted gelatine.

4. 4

   Chill the first layer

   Pour the mixture into a square cake tin sprayed with cooking spray. Refrigerate for about 4 hours, until set.

5. 5

   Bloom more gelatine

   For the yoghurt layer, sprinkle the gelatine over the cold water and leave it for 10 minutes. Melt it over a hot water bath.

6. 6

   Simmer the juice

   Meanwhile, put the watermelon juice and sugar in a saucepan. Bring to a simmer, stirring until the sugar has dissolved.

7. 7

   Add yoghurt and vanilla

   Reduce the heat, then stir in the yoghurt and vanilla until evenly combined.

8. 8

   Stir in gelatine

   Remove the pan from the heat and stir in the melted gelatine.

9. 9

   Layer and chill

   Let the mixture cool, then pour it gently over the set watermelon layer. Refrigerate for at least 4 hours.

10. 10

    Bloom the final gelatine

    For the condensed milk layer, sprinkle the gelatine over the cold water and leave it for 10 minutes. Melt it over a hot water bath.

11. 11

    Warm the milk mixture

    Mix the remaining ingredients together in a saucepan over medium heat.

12. 12

    Stir in gelatine

    Remove the pan from the heat and stir in the melted gelatine.

What are watermelon gelatin cubes?

These are chilled, layered squares made by setting fruit juice and creamy mixtures with gelatine. The recipe combines watermelon with yoghurt and a condensed milk mixture for contrasting colours and flavours.

Layered gelatine desserts are made in many styles, and this version works by letting each layer set before adding the next. The method provided does not specify how long to chill the final layer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 147 calories, 11g protein, 24g carbs, 1g fat.

Watermelon juice and sugar provide most of the carbohydrates, while the yoghurt and condensed milk contribute protein and fat. Serve a cube alongside fresh fruit, or pair it with a meal that includes a savoury protein source.

The watermelon layer

Juice: fresh watermelon juice gives the base its fruit flavour, while lemon juice adds a bright note.

Sugar: stir the mixture until the sugar dissolves before adding the melted gelatine, so the layer sets evenly.

Getting neat layers

First layer: allow it to set fully before pouring on the yoghurt mixture, or the layers may blend together.

Second layer: cool the yoghurt mixture before adding it gently. Pouring a hot mixture over the set base can soften it.

Working with gelatine

Blooming: the recipe rests each portion of gelatine in cold water for 10 minutes before melting it over a hot water bath.

Melting: stir the melted gelatine into the warm mixture off the heat. Avoid letting the gelatine mixture boil.

Texture and setting

A fully set first layer should feel firm before the next mixture goes on. The recipe gives about 4 hours for this layer and at least 4 hours for the yoghurt layer.

The final layer's chilling time is not included in the method. Check that it has set before cutting, allowing additional refrigeration time if needed.

Cutting and serving

Use a square tin as directed and cut the dessert into cubes once all layers are firm. A clean, warm knife can help make tidier cuts; wipe it between slices.

Serve the cubes chilled. Their fruity and creamy layers pair well with fresh fruit or a simple summer meal.

Recipe notes & tips

• Measure each gelatine portion separately before starting.
• Let each layer set before adding the next one.
• Pour the yoghurt mixture gently to keep the base intact.
• Make sure the melted gelatine is fully stirred through each mixture.
• Use a sharp knife and wipe it clean between cuts.

Variations

• Citrus twist: Replace the lemon juice with lime juice for a different bright note.
• Fruit garnish: Serve the cubes with pieces of fresh watermelon.
• Vanilla yoghurt: Use a vanilla-flavoured Greek yoghurt and adjust the added vanilla to taste.
• Individual portions: Set the layers in small serving glasses instead of a square tin.
• Mixed melon: Replace some of the watermelon juice with another fresh melon juice.

Common mistakes to avoid

• Adding the next layer too soon: Wait until the layer beneath is set so the colours stay distinct.
• Pouring while too hot: Cool the yoghurt mixture before layering to avoid softening the base.
• Skipping the bloom: Rest the gelatine in cold water for the stated 10 minutes before melting.
• Boiling the gelatine: Melt it over a hot water bath and stir it into the mixture off the heat.
• Cutting too early: Make sure the layers are firm before slicing into cubes.

How to store

Keep the cubes covered in the fridge and serve chilled. The recipe does not specify a storage duration; avoid leaving the gelatine dessert at room temperature for extended periods.

Frequently asked questions