Gelo di Mellone

Sicily · Home recipe

A home adaptation of Palermo’s watermelon pudding. Here ‘mellone’ means watermelon. This version omits jasmine flowers and uses cinnamon for an accessible home method.

Serves: 6 small cups
Time: 20 min preparation · 10 min cooking · at least 4 hours chilling

Ingredients

• 750 ml strained watermelon juice, from roughly 1.4–1.8 kg flesh
• 60 g sugar, reduced to 40 g for very sweet fruit
• 60 g cornflour/cornstarch
• 1 small pinch ground cinnamon
• 20 g dark chocolate, finely chopped, optional
• 15 g unsalted pistachios, chopped, optional

Method

1. Remove the rind and visible seeds from the watermelon. Blend the flesh and pass it through a fine sieve. Measure exactly 750 ml juice; keep any extra for another use.
2. Mix the cornflour and sugar in a saucepan. Gradually whisk in a little cold juice until completely smooth, then whisk in the remaining juice and cinnamon.
3. Cook over medium heat, stirring continuously with a whisk and reaching the corners of the pan, until the mixture thickens and reaches a gentle bubbling simmer. Continue stirring for 1 minute.
4. Divide between six heatproof cups of about 150 ml. Let the steam subside, then refrigerate. Once chilled, cover and leave for at least 4 hours until set.
5. Add chocolate and pistachios only when cold, just before serving. Keep chilled until eating.

Allergens & notes

Optional pistachios are tree nuts; chocolate may contain milk, soya or traces of nuts. Check all labels; this is not a certified allergen-free recipe.

Original home adaptation; not kitchen-tested or presented as a certified traditional formula. Quantities and steps are the canonical version for a future Premium guide.

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