Title: Gelo Di Mellone
Categories: Dessert Italian
Yield: 8 Servings

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

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