Watermelon Pudding

Cut watermelon into chunks and remove rind and seeds. Put watermelon through a food mill or process in a blender to get about 2 cups juice.

Combine the watermelon juice, sugar and cornstarch in a saucepan and stir until the cornstarch completely dissolves. Bring the mixture to a boil over high heat, stirring constantly. Let boil for a few minutes until the mixture is bright red.

Stir in the orange blossom water and cinnamon. Pour into small ice cream goblets. When cool, stir in chocolate pieces and pistachios. Refrigerate until well chilled.

To serve, sprinkle with chopped pistachios and, if available, garnish with jasmine flowers.