Gelo di mellone
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | 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 |
| Cinnamon; for finishing | ||
Directions
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