Gelo Di Mellone
Yield
8 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | each |
watermelon
ripe |
*
|
| ⅔ | cup |
sugar
|
|
| ½ | cup |
cornstarch
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | tablespoons |
pistachio nuts
blanched, chopped |
|
| ½ | ounce |
semi-sweet chocolate
semi-sweet, coarsely grated, null, null |
|
| 3 | tablespoons |
candied citron
rinsed and chopped |
* |
| 1 | x |
cinnamon
for finishing |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.3 | each |
watermelon
ripe |
*
|
| 158 | ml |
sugar
|
|
| 118 | ml |
cornstarch
|
|
| 5 | ml |
vanilla extract
|
|
| 3E+1 | ml |
pistachio nuts
blanched, chopped |
|
| 14.5 | ml/g |
semi-sweet chocolate
semi-sweet, coarsely grated, null, null |
|
| 45 | ml |
candied citron
rinsed and chopped |
* |
| 1 | x |
cinnamon
for finishing |
*
|
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.
