Gelo di anguria

AT A GLANCE

  • Serves 4 people

This is a Sicilian dessert that is traditionally served studded with seed-shaped pieces of bitter chocolate. We've opted to serve different garnishes on top.

  • 550 gm watermelon flesh, coarsely chopped
  • 70 gm caster sugar
  • 30 gm (¼ cup) cornflour
  • 1-2 tsp rosewater, or to taste
  • ¼ tsp ground cinnamon, plus extra to serve
  • To serve: shaved cedro and slivered pistachios (optional)
01   Process watermelon in a food processor until smooth, pass through a coarse sieve to yield 375ml juice and set aside.
02   Combine sugar and cornflour in a saucepan, add enough watermelon juice to mix to a smooth paste. Add remaining juice and stir continuously over medium heat until mixture thickens and comes to the boil (7-8 minutes). Remove from heat, stir in rosewater and cinnamon, divide among four bowls and refrigerate until set (30-40 minutes). Serve scattered with cinnamon, shaved cedro and slivered pistachios.

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES AND MIA ASKER

FEATURED IN

Feb 2009

Feb 2009

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