Gelo Di Mellone Recipe - Cooking Index
Gelo Di Mellone Recipe - Cooking Index
| 1/4 | Ripe watermelon | |
| 2/3 cup | 131g / 4.6oz | Sugar |
| 1/2 cup | 31g / 1.1oz | Cornstarch |
| 1 teaspoon | 5ml | Vanilla extract |
| 2 tablespoons | 30ml | Chopped - blanched pistachios |
| 1/2 oz | 14g | Semisweet chocolate coarsely grated |
| 3 tablespoons | 45ml | Candied citron rinsed and chopped |
| 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.
Source:
Emeril Lagasse
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