Watermelon is the queen of summer, let’s revisit this typical Sicilian recipe today. The watermelon jelly (gelu di muluni in Sicilian language), as it is indeed called in its land of origin, is a spoon dessert traditionally prepared for Ferragosto. Of course, we, against all traditions, prepare it whenever we feel like it and I guarantee, once tasted, you’ll indulge in it!
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 40 Minutes
- Cuisine: Italian
Ingredients
- 8.8 lbs watermelon
- cups sugar (depending on the sweetness of the watermelon)
- 2/3 cup cornstarch
- to taste ground cinnamon
- 3.5 oz peeled almonds
- 1.75 oz chocolate chips
Steps
Cut the watermelon into pieces and juice the pulp to extract one liter of juice (if you don’t have a juicer, pass it through a fine mesh sieve). Gradually pour the juice into a pot, mixing it with the sifted cornstarch until a liquid cream is obtained. Add sugar to the mixture, place the pot on a moderate flame and stir carefully for about 10-15 minutes, until the watermelon jelly thickens and takes on a more intense color.
After this time, remove it from the heat and let it cool in another container. When it has become sufficiently cold, add the chocolate chips and pour it all into small bowls. Let the watermelon jelly cool in the refrigerator until it reaches the consistency of a pudding, and finally garnish with a sprinkle of cinnamon, a few more chocolate chips, and the chopped almonds previously toasted in a small pan. Serve with a spoon.
