This dessert otherwise known as Gelo di melone or in common English watermelon pudding comes from Palermo in Sicily.
It’s insanely popular in summer months when watermelons anything, but in abundance in Sicily and if you fancy watermelons, then you’ll understand why. Watermelon is pretty much the only ingredient here spiced up with some pistachios, chocolate and traditionally – a pinch of jasmine.
In Sicily, when making this pudding wheat starch is used most often, as cornstarch tends to impact the flavor a little bit but it’s quite difficult to come across outside Sicily. I’ve used cornstarch here and though it can be felt a little more than the one I’ve tried in Sicily, it’s still a very nice treat.
Difficulty: very easy
Prep time: 15 minutes
Cook time: 5 minutes
½ watermelon (about 1,2 kg) to yield 500ml juice
40g cornstarch (or wheat starch, if you can find it)
A few pistachios, chopped for decorating
A few chocolate chips, for decorating
Process: Chop the watermelon and press it through a fine sieve. Stir in the cornstarch and sugar and bring to boil on medium heat. Once boiling let it cook for 2-3 minutes stirring all the time. Take off the heat and pour into serving dishes, leave to set in the fridge.
Serve with some chopped pistachios and chocolate chips.