Adapting a watermelon pudding recipe
Made a version of this today: http://food52.com/recipes..., but used cantaloupe instead of watermelon because I inadvertently had frozen my watermelon in the back of my fridge and turned it to sludge, but luckily I had two cantaloupes on hand. It came out ok - good flavor but a little too firm, probably b/c I winged it on how much to adjust the amount of cornstarch with a different melon with a different water content. Anyhow, it was successful enough that I'd like to try making something like this, but with lemongrass (which I got a lot of in the CSA this week), ginger, and some other seasonal fruit. Two questions: 1) I am drawing a blank on what kind of fruit would work in a pudding with ginger and lemongrass, and 2) how to better adjust the ratio of cornstarch to fruit based on the water content of the fruit I use. I realize I probably need to answer the first question before I answer the second one, but any suggestions are appreciated!