Graviola Pudding with Watermelon Coulis

In a small refrigerator, sprinkle the water with gelatin and let it rest for five minutes

Dissolve over low heat, in a bain-marie, and reserve

In a stand mixer, beat the egg whites until stiff

Add the sugar substitute, reduce the mixer speed, and gradually add the grapefruit pulp to obtain a homogeneous mixture

Add the dissolved gelatin, mix, and transfer to a 22cm diameter mold, wet with water

Chill in the refrigerator for two hours or until firm

Prepare the coulis

In a small saucepan, bring the watermelon and cornstarch dissolved to a boil, then simmer

Let it cool and add the sugar substitute

Demold the pudding, cover with the coulis, decorate with lettuce leaves, and serve.