GELO DI MELONE – WATERMELON JELLY DESSERT
Recipe n. 23
Here we are again. We are back from our vacation in Italy and I have brought back, along with the nostalgic feelings, a lot of good stories, new recipe ideas and beautiful pictures of Sicily, which I will soon be posting on this blog with their own link. Today I want to tell you about ‘Sicilian gelo di melone’. If you go anywhere else in Italy, you are unlikely to find this delicious dessert in a pastry shop, while in Sicily during summertime it’s almost impossible to walk into a pastry shop and not find ‘gelo di melone’. I love the taste, the color and the consistency of this unique dessert. I made it the other day and I wish I had made more, as it was gone in no time…
This is the recipe with a little twist, my own personal variation.
Angurie al Mercato del Capo a Palermo
- 1 big watermelon (about 5 Kg.)
- 100 gr sugar for every liter of juice obtained ( I use instead orange blossom honey)
- 80 gr cornstarch for every liter of juice obtained
- 100 gr pistachios (pistacchi di Bronte di Sicilia)
- 50 gr bitter chocolate drops
* I apologize to those unfamiliar with grams. You can use the converter under cooking tools on the right side of the page.
Skin and seed the watermelon, process it through a sieve to obtain 1 liter (or more) of juice. Put it in a bowl with the sugar (or honey) and cornstarch. Bring to the boil at low heat and cook for 5 minutes, stirring continuously. Remove from heat and cool it down to room temperature, stirring occasionally. It should still be a bit fluid. Add the chocolate drops. Mix it and pour into a round pudding mold, moistened with water or any mold you like. ( I often use espresso coffee cups as they are a perfect small individual size). Refrigerate for at least 4 hours or even better, overnight. Remove the Gelo from the mold (or in the case of individual small cups you can enjoy it straight from the original mold), sprinkle with grounded pistachios, garnish with chocolate drops and 1 or 2 whole pistachios before serving.