Gelo Di Mellone Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1/4: Ripe watermelon,
2/3 cup: Sugar,
1/2 cup: Cornstarch,
1 tsp: Vanilla extract,
2 tbsp: Chopped, blanched pistachios
1/2 ounce: Semisweet chocolate coarsely grated,
3 tbsp: 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.
Source from luhu.jp
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 from luhu.jp