| 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
A Message from our Provider:
“Down in the mouth? It’s time for a faith lift”