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Gelo di Melone


I had never heard of watermelon pudding until I stumbled upon a recipe in an old cooking magazine. Originating from Sicily, Italy, the idea of turning watermelon into pudding seemed... well, outlandish to me. However, my curiosity got the better of me, urging me to give it a whirl.


Red?


Much to my delight, I was inspired to create two vibrant hues: a sunny yellow and a luscious red. As I tasted and fine-tuned the sweetness, any lingering doubts were immediately dispelled, prompting me to whip up the yellow version as well.


Or yellow?


Here's a little tip: Always sample your fresh watermelon juice before adding any sugar, otherwise you might end up with a dessert that's cloyingly sweet.


In a nutshell? You absolutely must experience Gelo di Melone to truly grasp its refreshing charm. It's the ideal antidote to this blazing heat. Ready to dive into the recipe?


 

Ingredients:

(Serve 4)

  • Watermelon Flesh, 500g

  • Cornstarch, 25g

  • Granulated Sugar, 25g Adjust To Preference

  • Sea Salt, Pinch

  • Cookie Spice Blend Homemade, 1/2 TSP

  • Fresh Lime Zest, 1/2 Lime

  • Pistachio Coarsely Chopped, For Garnishing

  • Raw Cacao Nibs, For Garnishing

 

Equipment

  • Blender / Food Processor

  • Sauce Pot

  • Ramekins

 

Directions:

  1. Please visit my "Cookie Spice Blend" for the Simple Pesto recipe.

  2. Add watermelon into a blender and blitz until smooth.

  3. Pass the watermelon juice thru' a strainer over a large bowl.

  4. Discard the residue without squeezing too much. We do not need any fibers or pieces of seeds passing thru'.

  5. Set it aside.

  6. In a sauce pot over medium heat, add cornstarch and sugar.

  7. Stir to combine well and until the sugar starts to dissolve.

  8. Add in the watermelon juice, 1/3 portion at a time, while stirring to combine well.

  9. Add in salt, cookie spice blend and lime zest.

  10. Stir until well combined.

  11. Once everything is homogenous, continue stirring and cooking until the mixture has thickened.

  12. Taste and adjust for sugar.

  13. Transfer onto ramekins.

  14. Even the top with an offset spatula or the back of a spoon.

  15. Cool down at room temperature before chilling in the fridge overnight.

  16. The next day, garnish with pistachio and cacao nibs.

  17. Serve and enjoy.

  18. I repeat the steps for the yellow watermelon too.


I personally find that the red taste better...


But you have to be the judge of that...

 

Recipe Video:



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