Gelo di anguria

Gelo di anguria

Watermelon jelly

By
From
Spring in Sicily
Serves
6
Photographer
Simon Griffiths

When Natalia prepared this gelo, she decorated it with chopped pistachio nuts and grated chocolate, which looked beautiful against the watermelon pink.

Ingredients

Quantity Ingredient
2kg ripe watermelon
120g caster sugar
50g cornflour
1 teaspoon ground cinnamon
50g dark chocolate, grated
50g unsalted pistachio nuts, finely chopped
jasmine flowers or rose petals, to garnish (optional)
1 tablespoon jasmine water, (see note)
or 1 teaspoon rose water

Method

  1. Slice the watermelon flesh away from the skin and remove all the pips. Blend in a liquidiser to a smooth purée. A 2 kg watermelon should yield around 1 litre of watermelon purée.
  2. Mix the sugar, cornflour and jasmine water (or rose water) with a little of the watermelon purée to make a smooth paste. Stir in the remaining watermelon purée and tip the mixture into a saucepan. Bring to the boil slowly over a gentle heat. The mixture will start to thicken. When it does, remove the pan from the heat and stir in the cinnamon.
  3. Pour the gelo into individual small moulds or one large mould, which you have moistened with a little water. Leave to set in the refrigerator for several hours or, better still, overnight.
  4. To serve, loosen the gelo by dunking the mould in warm water for a few seconds. Invert onto a serving platter and decorate with chocolate, chopped nuts and jasmine flowers or rose petals.

Note

  • To make jasmine water, soak 10 fresh jasmine flowers overnight in 60 ml water. The next day, strain the water and use within 24 hours.
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
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