GELO DI MELLONE

Servings: 8
Ingredients:

1/4    Ripe watermelon
2/3 c  Sugar
1/2 c  Cornstarch
1 ts Vanilla extract
2 tb Chopped, blanched pistachios
1/2 oz Semisweet chocolate
- coarsely grated
3 tb Candied citron
- rinsed and chopped
Cinnamon; for finishing

Popular in Palermo, this dessert carries the humble watermelon to new
heights of sophistication.

SPOON THE FLESH AWAY from the rind of the melon into a large bowl.
Remove seeds and liquefy in food processor or blender. Combine sugar
and cornstarch in a 3-quart non-reactive saucepan and add watermelon
juice gradually, whisking it in. Place over low heat and bring to a
boil, stirring constantly with a flat-edged wooden spatula. At the
boil, continue cooking about 5 minutes, stirring constantly, over
lowest heat. Remove from heat, stir in vanilla extract and pour into
a mixing bowl. Cool to room temperature, stirring occasionally to
prevent a skin from forming on the surface. After the gelo has
cooled, stir in the remaining ingredients, except the cinnamon. Pour
into a glass serving bowl and chill. To serve the gelo, spoon into
dessert bowls and sprinkle with cinnamon at the table.

NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK