Gelo di Melone (Sicilian Watermelon Pudding)
A recipe for Gelo di Melone (Sicilian Watermelon Pudding)! Watermelon puree is thickened with cornstarch and topped with pistachios and chocolate chips for a fun summertime dessert.
Servings 4 Servings
Ingredients
- 3 cups (710 milliliters) pureed and strained watermelon divided
- 1/3 cup (40 grams) cornstarch
- 3/4 (150 grams) granulated sugar
- 1/2 cinnamon stick
- 1 teaspoon vanilla extract
Garnish:
- Mini chocolate chips
- Coarsely ground pistachios
Instructions
- In a medium bowl, slowly whisk in 1/2 cup (120 milliliters) pureed watermelon into the cornstarch until dissolved with no lumps.
- In a medium saucepan, whisk together the remaining 2 1/2 cups (590 milliliters) watermelon puree, sugar, and cinnamon stick. Bring the mixture to a boil and reduce heat to low.
- Whisk in the remaining watermelon puree and cornstarch, then simmer, stirring constantly, until thickened, 10-15 minutes.
- Remove from heat, discard the cinnamon stick, and whisk in the vanilla extract. Allow to cool slightly.
- Rinse 4 small ramekins with water. Do not dry. Pour the thickened watermelon into the the wet ramekins, cover, and refrigerate overnight.
- Serve chilled in the ramekins or unmold them. Garnish with chocolate chips and pistachios.