Ingredients Jump to Instructions ↓

  1. 1/4 Ripe watermelon

  2. 2/3 c Sugar

  3. 1/2 c Cornstarch

  4. 1 ts Vanilla extract

  5. 2 tb Chopped, blanched pistachios

  6. 1/2 oz Semisweet chocolate - coarsely grated

  7. 3 tb Candied citron - rinsed and chopped Cinnamon; for finishing

Instructions Jump to Ingredients ↑

  1. 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 Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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