Watermelon Pudding or Sauce |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A unique, good tasting, somewhat exotic dessert. Called Gelo di Melone if you use all the ingredients, a summer treat in Sicily. In making this the first time, I imagined soaking sliced sponge layers to make a true watermelon cake; or using this instead of raspberry jam in a trifle. This recipe is paraphrased (with apologies) from Nick Malgieri's book: Great Italian Desserts. Ingredients:
5 cups fresh watermelon juice, from about 3 lbs. of watermelon (including foam) |
2/3 cup sugar |
1/2 cup cornstarch |
1 teaspoon vanilla extract |
2 tablespoons blanched pistachios, coarsely chopped (optional) |
1/2 ounce semisweet chocolate, coarsely grated (about 2 tbs) (optional) |
3 tablespoons candied citron peel, rinsed and chopped (optional) |
Directions:
1. Prepare watermelon juice by scooping the meat and removing the seeds; liquefy in blender or food processor (I make extra to chill and drink).
2. Stir sugar and cornstarch in a saucepan; add about half the juice stirring until thoroughly combined, then add the rest.
3. Cook over moderate heat; stir, scraping the bottom with a wide spatula, occasionally at first, then constantly as it begins to thicken.
4. Reduce heat to low when the mixture begins to bubble and continue stirring for 3-5 minutes.
5. Pour into a bowl, stirring occasionally, until it reaches room temperature then stir in the vanilla.
6. Add the optional ingredients if desired and pour into individual serving cups or a serving dish.
7. Chill well before serving (it will thicken to a consistency like Jello as it chills) and serve with whipped cream or cookies if desired.
8. If using as a sauce, thin if necessary to the consistency desired with additional watermelon juice.
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