Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the 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

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

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