Free Recipe Gelo Di Mellone 2
Recipe Type: D Recipes
Recipe Preparation: boil
Cooking Ingredients for Gelo Di Mellone 2 Recipe
1/4 Ripe watermelon
1/2 oz Semisweet chocolate
2/3 c Sugar
– coarsely grated
1/2 c Cornstarch
3 tb Candied citron
1 ts Vanilla extract
– rinsed and chopped
2 tb Chopped, blanched pistachios
Cinnamon; for finishing
Gelo Di Mellone 2 Preparation
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. NICK MALGIERI – PRODIGY GUEST CHEFS COOKBOOK
Cooking Temperature:
Recipe Serves: 8
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