Sicilian watermelon pudding (gelo di melone)

Ingredients

• 1.5 kg seedless watermelon flesh, chopped
• 100 g caster sugar
• 100 g (⅔ cup) cornflour, sifted
• 1 tsp vanilla extract
• whipped cream, chopped pistachios, chopped dark chocolate, and shaved candied cedro (see Note) (optional), to garnish

Chilling time 4 hours

Cooling time 30 minutes

Instructions

Place watermelon in a blender or food processor and blend until smooth. Strain into a bowl through a fine sieve and, using the back of a spoon, push down to extract as much of the liquid as possible.

Place sugar and cornflour in a saucepan and whisk to combine, then add 80 ml watermelon pulp and vanilla extract, stirring until the cornflour has dissolved. Add remaining watermelon pulp to pan and bring to the boil over medium heat, whisking constantly. Continue to whisk for a further 6 minutes or until thick, then remove from heat and cool to room temperature, whisking mixture occasionally to prevent surface forming a skin.

Transfer to a clear glass serving dish (for best results) and cover with plastic wrap.

Chill for 4 hours or until set. Serve topped with cream, pistachios, chocolate and cedro, if using.

Note

• Candied cedro, also called citron, is available from specialist food shops.

Photography by Chris Chen

As seen in Feast magazine, Dec/Jan 2013, Issue 27.