Yield: 8 servings
Measure | Ingredient |
---|---|
¼ \N | Ripe watermelon |
⅔ cup | Sugar |
½ cup | Cornstarch |
1 teaspoon | Vanilla extract |
2 tablespoons | Chopped, blanched pistachios |
½ ounce | Semisweet chocolate coarsely grated |
3 tablespoons | Candied citron rinsed and chopped |
\N \N | 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