Gelo Di Mellone
Recipe
- Title:
- Gelo Di Mellone
- Categories:
- Desserts, Italian
- Yield:
- 8 servings
Ingredients
- 1/4
- Ripe watermelon
- 1/2 oz Semisweet chocolate
- 2/3 c Sugar
- - coarsely grated
- 1/2 c Cornstarch
- 3 tb Candied citron
- 1 ts Vanilla extract
- - rinsed and chopped
- 2 tb Chopped, blanched pistachios
- Cinnamon; for finishing
Directions
- Popular in Palermo, this dessert carries the humble watermelon to new heights of sophistication.
Directions
- 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.
Directions
- NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
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