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 gmwatermelon flesh, coarsely chopped70 gmcaster sugar30 gm(¼ cup) cornflour1-2 tsprosewater, or to taste¼ tspground cinnamon, plus extra to serveTo serve:shaved cedro and slivered pistachios (optional)
Process watermelon in a food processor until smooth, pass through a coarse sieve to yield 375ml juice and set aside.
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.