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