Gelo di Melone Recipe: Sicilian Watermelon Pudding

This traditional dessert features a watermelon jelly topped with freshly whipped cream, crunchy pistachios, and sweet chocolate chips. Simple to make and bursting with refreshing taste, it’s the perfect treat to enjoy on warm days. More Sicilian desserts: Saving Seeds, Seasonal Eating in Italy, and Sicilian Ravazzate.

Chop the watermelon into cubes. Blend the watermelon cubes in a blender until smooth. Strain the blended watermelon through a fine mesh sieve to obtain 2 1/2 cups of watermelon juice. Reserve 1/2 cup of the watermelon juice in a separate bowl.

In the bowl with the reserved 1/2 cup of watermelon juice, whisk together the cornstarch until smooth and well combined.

Heat a saucepan over low-medium heat. Pour the remaining 2 cups of watermelon juice into the saucepan and add the sugar. Stir to combine. Bring the mixture to a boil, stirring occasionally. Once the mixture boils, add the watermelon-cornstarch mixture to the saucepan. Whisk continuously until the mixture thickens, about 3-5 minutes. Remove from heat and let it cool for 10-15 minutes.

Pour the cooled mixture into your favorite glasses or dessert dishes. Refrigerate for 4-6 hours until set.

In a medium bowl, blend the heavy cream and sugar using a hand mixer or whisk until soft peaks form.

Take the Gelo di Melone out of the refrigerator. Top each serving with a dollop of freshly whipped cream. Garnish with chopped pistachios and chocolate chips.