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| Home -> [Desserts, Italian, Western European] -> [Gelo di mellone Recipe] |
Gelo di mellone
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Desserts, Italian, Western European |
Rating: |
0 |
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Ingredients:
| 1/4
| | Ripe watermelon | | 2/3
| cup | Sugar | | 1/2
| cup | Cornstarch | | 1
| tsp | Vanilla extract | | 2
| tbsp | Chopped, blanched pistachios | | 1/2
| oz | Semisweet chocolate | | | - coarsely grated | | 3
| tbsp | Candied citron | | | - rinsed and chopped | | | Cinnamon, for finishing |
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Procedures:
| 1 | Popular in palermo, this dessert carries the humble watermelon to new heights of sophistication. | | 2 | Spoon the flesh away from the rind of the melon into a large bowl. | | 3 | Remove seeds and liquefy in food processor or blender. | | 4 | 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. | | 5 | At the boil, continue cooking about 5 minutes, stirring constantly, over lowest heat. | | 6 | Remove from heat, stir in vanilla extract and pour into a mixing bowl. | | 7 | Cool to room temperature, stirring occasionally to prevent a skin from forming on the surface. | | 8 | After the gelo has cooled, stir in the remaining ingredients, except the cinnamon. | | 9 | Pour into a glass serving bowl and chill. | | 10 | To serve the gelo, spoon into dessert bowls and sprinkle with cinnamon at the table. | | 11 | Nick malgieri - prodigy guest chefs cookbook |
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