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Gelo di Mellone
Watermelon pudding is a name that doesn’t do justice to this delicate and refreshing Summer dessert. Because Gelo di Mellone is more than a pudding, it’s a poem. What’s more poetical than a floral note given by jasmine blossom infused water? Or a pinch of cinnamon (freshly grounded is so bardic). What about small chunks of dark chocolate? (Choco chips are not lyrical enough)
Its Sicilian name it’s Gelo di Mellone, but as you might perceive, it has nothing to do with Jello.
We have two plants of jasmine outside the door, on the stoop. They are so beautiful that people keep asking me about it. So admired that someone stole them. It was a Saturday morning, we were to the Farmers Market, and when back they were gone. On the very same day, we bought two new plants. And a chain, and a lock. They are still there, scenting my hot American Summers and my Sicilian Watermelon Pudding/ Gelo di Mellone.
Gelo di Mellone, it’s naturally gluten-free and vegan (if you use vegan chocolate) as the thickener is corn starch. If the watermelon it’s sweet you won’t even need to use sugar. So we can eat more.
You can skip the jasmine flower and your Sicilian Watermelon Pudding will still be delicious. When I was in Brussels and had no way to come across jasmine flowers, I used Jasmine green tea.
This Sicilian Watermelon Pudding is the grand finale of your dinner and is perfect after Caponata and Vastasa Salad.
Ingredients:
- 1 liter of watermelon juice (it depends on the size of your melon, I usually buy a big one around 4 kilos/8 pounds and I get two generous liters of juice).
- 80 gr of corn starch
- 1 tablespoon of sugar (taste your juice, if it is really sweet you won’t need sugar)
- if you have access to jasmine flower pick around 10, place in a cup of water and leave a whole night in the fridge, then discard the blossoms and keep the water.
- if you don’t have jasmine flowers you can use Jasmine Green Tea. A bag infused in hot water for at least an hour. Discard the bag and keep the tea.
For decoration:
- cinnamon powder (if you feel fancy, do as the Sicilians do: use freshly grounded cinnamon sticks)
- small chunks of dark chocolate (chop chop chop)
- jasmine flowers (optional but beautiful)
Instructions:
Cut your watermelon, remove the rind and cut in chunks. Remove the seeds. In Usa watermelons are almost always seedless. I don’t even remove the small white seeds, I put everything in a food processor using the slower function. Then I pour the juice through a strainer and the seeds are all in there!
You may need to use a spoon to help drainage through in the mesh. Try to press all the pulp and collect the strained pulp in the back of chinois.
Once you have all juice and some pulp (you can also use juice, but I like some texture) measure 1 liter of it. If using Jasmine tea or jasmine water you need to count them into the liter. So if you have 250 ml of water you have to take off this from the watermelon juice (or adjust the quantity of the cornstarch).
I noticed jasmine green tea can have some time a bitter after taste, you may need to add some sugar in this case.
In a cup dissolve the cornstarch with some watermelon juice (this step will assure no lumps) and when well mixed add it your remaining beautiful pink liquid.
Transfer in a casserole, add sugar, mix well and place over medium heat.
Prepare your chosen molds or tray(s) where you want to serve the Watermelon Pudding. Be sure it’s hot temperature safe.
Sometimes I use vintage stainless steel mold, lately, I am using these silicone mini bundts. Traditionally my family served it on trays or decorated dishes.
With a wooden spoon or a silicone spatula whisk your poetical potion. It scorches quickly and easily so keep whisking.
After around 5/7 minutes, you’ll notice the color from pale pink will turn into deep pink. Keep stirring and when bubbling, low a little bit the heat and wait 3/4 minutes more, alway whisking!
Turn off the heat, your Watermelon Pudding/Gelo di Mellone it’s ready to be poured into your chosen molds. When room temperature, move to the fridge and wait until set, about 4 hours.
When it is well chilled, dust you Gelo with cinnamon and garnish with dark chocolate. If you have it place some extra jasmine flower on top.
SECRET TRICK: you can freeze the watermelon juice and use it during the Winter to make Gelo di Mellone!!!
IN PINK WE TRUST
Che meraviglia!
Grazie!