The Watermelon Jelly, also known as mellow jelly, is a very popular traditional Sicilian dessert. In fact, in Palermo, it is the traditional dessert prepared to celebrate the Feast of Santa Rosalia, the city’s patron saint, on July 15th.
It’s a fresh and delicate spoon dessert that you can flavor with cinnamon or jasmine flowers, and the addition of chocolate chips is the highlight of this dessert because they resemble the watermelon seeds. The recipe is very easy, fresh, and quick, just like the cocoa semifreddo and pistachio semifreddo!
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2 cups watermelon
- 2.1 oz sugar
- 1.4 oz cornstarch
- 2 tablespoons chocolate chips
- 1 drop jasmine (essence)
Tools
- Food Processor mixer or food processor
- Pan – non-stick
- Mold (in silicone)
Preparation
Cut the watermelon, remove the rind and seeds. Dice it, place it in a food processor, and blend it. Obtain the juice and transfer it to a pot, add the sugar, cornstarch, and the drop of jasmine essence. Turn on the stove to low heat and stir with a wooden spoon; after about 10 minutes, our jelly begins to thicken. Then, pour it into silicone molds, let them cool, and then transfer everything to the refrigerator for at least 4 hours before serving. After the time in the fridge, remove the watermelon jelly from the molds, place it on a plate, and decorate it with chocolate chips.
Storage
The watermelon jelly keeps in the fridge for 3 days
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