Watermelon Pudding

Directions

1. 1
   Puree watermelon in a blender until smooth, then pour through a fine-mesh sieve into a 2-quart saucepan, pressing on pulp and then discarding any remaining solids.
2. 2
   Ladle about 1/4 cup watermelon juice into a small bowl and stir in cornstarch until smooth.
3. 3
   Bring remaining watermelon juice to a boil with 1/2 cup sugar and anise seeds, stirring until sugar is dissolved.
4. 4
   Stir cornstarch mixture again, then whisk into boiling juice.
5. 5
   Reduce heat and simmer, whisking occasionally, 3 minutes.
6. 6
   Whisk in lemon juice.
7. 7
   Pour pudding through cleaned sieve into a bowl, then transfer to a wide 1-quart serving dish or 6 (2/3-cup) ramekins and chill, uncovered, until cold, about 30 minutes.
8. 8
   Cover loosely and chill until set, at least 3 hours.
9. 9
   Just before serving, beat cream with remaining 1 teaspoon sugar in another bowl with an electric mixer until it just holds stiff peaks.
10. 10
    Top pudding with whipped cream.