| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | Italian | Desserts, Fruits/nuts, Italian | 8 | Servings |
INGREDIENTS
| 1/4 | Ripe watermelon | |
| 2/3 | c | Sugar |
| 1/2 | c | Cornstarch |
| 1 | ts | Vanilla extract |
| 2 | tb | Chopped, blanched pistachios |
| 1/2 | oz | Semisweet chocolate coarsely grated |
| 3 | tb | Candied citron rinsed and chopped |
| Cinnamon; for finishing |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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