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Sicilian Watermelon Pudding
"Gelo di Melon"
(Serves 4 to 6)
This Sicilian watermelon recipe brings out the full flavor of the melon in a light pudding-style
dessert. Traditionally the pistachios and chocolate are stirred into the pudding but we like
them served on top with a dollop of whipped cream. Use a seedless watermelon for best
results or else you will need to pick out the large black seeds before pureeing it. This is a
very different dessert that your guests are sure to remember.
dessert. Traditionally the pistachios and chocolate are stirred into the pudding but we like
them served on top with a dollop of whipped cream. Use a seedless watermelon for best
results or else you will need to pick out the large black seeds before pureeing it. This is a
very different dessert that your guests are sure to remember.
Ingredients:
3 pounds of ripe watermelon flesh (about a 5 to 6 pound watermelon)
2/3 cup sugar
1/2 cup cornstarch
1 teaspoon vanilla extract or triple sec (orange liqueur)
3 tablespoons chopped pistachios
1 ounce bittersweet chocolate, coarsely chopped
Sweetened whipped cream (optional)
Ground cinnamon for dusting
Directions:
Remove the watermelon flesh from the rind. Cut the flesh into large cubes.
Put the watermelon cubes in a blender of food processor and blend until smooth. Set aside.
Combine the sugar and cornstarch in a saucepan. Whisk in the watermelon puree. Place the saucepan over medium-low heat and bring to a boil, stirring constantly. Continue cooking for about 5 minutes or until the mixture has thickened. Remove form the heat and stir in the vanilla or triple sec. Transfer to a bowl. Place a piece of plastic wrap directly on the surface to prevent a skin from forming. Allow to cool to room temperature. If you want to make the pudding with the pistachios and chocolate stirred in do that now. Otherwise refrigerate the pudding until well chilled.
To serve:
Spoon into dessert dishes, top with a dollop of whipped cream and evenly distribute the pistachios and chocolate over the individual servings. Sprinkle each with some cinnamon and serve.
3 pounds of ripe watermelon flesh (about a 5 to 6 pound watermelon)
2/3 cup sugar
1/2 cup cornstarch
1 teaspoon vanilla extract or triple sec (orange liqueur)
3 tablespoons chopped pistachios
1 ounce bittersweet chocolate, coarsely chopped
Sweetened whipped cream (optional)
Ground cinnamon for dusting
Directions:
Remove the watermelon flesh from the rind. Cut the flesh into large cubes.
Put the watermelon cubes in a blender of food processor and blend until smooth. Set aside.
Combine the sugar and cornstarch in a saucepan. Whisk in the watermelon puree. Place the saucepan over medium-low heat and bring to a boil, stirring constantly. Continue cooking for about 5 minutes or until the mixture has thickened. Remove form the heat and stir in the vanilla or triple sec. Transfer to a bowl. Place a piece of plastic wrap directly on the surface to prevent a skin from forming. Allow to cool to room temperature. If you want to make the pudding with the pistachios and chocolate stirred in do that now. Otherwise refrigerate the pudding until well chilled.
To serve:
Spoon into dessert dishes, top with a dollop of whipped cream and evenly distribute the pistachios and chocolate over the individual servings. Sprinkle each with some cinnamon and serve.
DESSERTS > SPOON DESSERTS > SICILIAN WATERMELON PUDDING
Sicilian Watermelon Pudding
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GREAT FOR SUMMER PARTIES
Lending classic summer style to your table or buffet, this ceramic serving bowl features a watermelon pink interior with raised black seeds and a green striped “rind” on the scalloped-edged outside.
It's perfect for serving fruit, salads, chips, side dishes and so much more.
It's perfect for serving fruit, salads, chips, side dishes and so much more.
This watermelon slicer comes with one cutter blade; just push the slicer tool into the watermelon and watermelon cubes come out automatically.