Gelo di mellone
Last updated 6/12/2012 12:53:57 AM. Recipe ID 15837. Report a problem with this recipe.
Title: Gelo di mellone
Categories: Desserts, Fruits, Italian, Malgieri
Yield: 8 Servings
1/4 Ripe watermelon
2/3 c Sugar
1/2 c Cornstarch
1 ts Vanilla extract
2 tb Chopped, blanched pistachios
1/2 oz Semisweet chocolate
- coarsely grated
3 tb Candied citron
- rinsed and chopped
Cinnamon; for finishing
Popular in Palermo, this dessert carries the humble watermelon to new
heights of sophistication.
SPOON THE FLESH AWAY from the rind of the melon into a large bowl.
Remove seeds and liquefy in food processor or blender. Combine sugar
and cornstarch in a 3-quart non-reactive saucepan and add watermelon
juice gradually, whisking it in. Place over low heat and bring to a
boil, stirring constantly with a flat-edged wooden spatula. At the
boil, continue cooking about 5 minutes, stirring constantly, over
lowest heat. Remove from heat, stir in vanilla extract and pour into
a mixing bowl. Cool to room temperature, stirring occasionally to
prevent a skin from forming on the surface. After the gelo has
cooled, stir in the remaining ingredients, except the cinnamon. Pour
into a glass serving bowl and chill. To serve the gelo, spoon into
dessert bowls and sprinkle with cinnamon at the table.
NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
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