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Gelo di Mellone -
- Preparation and cooking time
- Total time
- 2 hours chilling time
- Serves 6
This is a typical Sicilian summer dessert from Palermo. In the local dialect Mellone is Anguria in Italian, which means Watermelon. Once it was considered a humble dessert but now it has become part of typical Sicilian dessert recipes ironically the reserve of the rich. Although its preparation is very easy it creates a really beautiful cromatic effect. It's served in cups chilled for a couple of hours at least or perfect for filling a baked tart case.
- 1 kg watermelon, peeled
- 100g sugar
- 80g cornstarch
- Jasmine flowers
- chopped pistachios
- cinnamon powder
- chocolate shavings
- some jasmine flowers
- STEP 1Infuse the jasmine flowers in a pot with a bit of water. Heat for a few minutes and then leave to infuse until cold.
- STEP 2Put the seedless watermelon in a mixer with sugar, cornstarch and mix.
- STEP 3Pour the mixture in a pan and reheat until it reaches boiling point. Then let it boil for three minutes. Add the jasmine water.
- STEP 4Chill for a couple of hours and serve it in cups or you can use to fill a baked tart case.
- STEP 5Finish off with chopped pistachios, cinnamon powder, chocolate shavings and some jasmine flowers.