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Gelo Di Mellone

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Submitted by mastre

Gelo di Mellone, a traditional Sicilian watermelon pudding thickened with cornstarch, studded with pistachios, chocolate, and candied citron, finished with cinnamon.

YIELD

8 servings

PREP

10 min

COOK

20 min

READY

30 min

Gelo di Mellone is a classic Sicilian summer dessert that turns fresh watermelon into a silky, chilled pudding. The juice gets extracted from the flesh, thickened with cornstarch on the stovetop, then cooled and studded with pistachios, grated chocolate, and candied citron. It’s a celebration of Palermo in a bowl.

The technique is simple but needs attention. Cornstarch whisked into the watermelon juice goes over low heat and must be stirred constantly to prevent lumps and scorching. Five minutes at a gentle boil is all it takes for the mixture to thicken into a smooth, jelly-like consistency. Vanilla extract adds warmth that rounds out the watermelon’s natural sweetness.

Stirring occasionally as it cools prevents a skin from forming on the surface. The pistachios, chocolate, and citron go in after cooling so they stay distinct and don’t melt or sink. A sprinkle of cinnamon at the table is the traditional finishing touch.

Chef Tips

  • Use a very ripe, sweet watermelon. The pudding’s flavor depends entirely on the quality of the fruit since there’s nothing else to mask a bland melon.
  • Stir with a flat-edged spatula, not a whisk, during cooking. The flat edge scrapes the bottom of the pan and prevents the cornstarch from sticking and scorching.
  • Chill for at least 3 hours before serving. The gelo needs to set fully so it holds its shape when spooned into bowls.

Variations

  • Use jasmine extract instead of vanilla for a more traditional Palermo version of this dessert.
  • Top with additional crushed pistachios and a drizzle of honey for a richer presentation.
  • Serve in individual ramekins or glasses for a more elegant plated dessert.

Ingredients

¼ 0.3
EACH EACH WATERMELON
ripe *
158
CUP ML SUGAR
½ 118
CUP ML CORNSTARCH
1 5
TEASPOON ML VANILLA EXTRACT
2 30
TABLESPOONS ML PISTACHIO NUTS
blanched, chopped
½ 14.5
OUNCE ML/G SEMI-SWEET CHOCOLATE
semi-sweet, coarsely grated, null, null
3 45
TABLESPOONS ML CANDIED CITRON
rinsed and chopped *
1
X CINNAMON
for finishing, to taste *

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 28g (1.0 oz)
Amount per Serving
Calories 113 10% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 8g 8%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
 

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